Changes in Mixtures of Whey Protein and κ-Casein Due to Heat Treatments

Author:

Hartman G.H.,Swanson A.M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Improved Method for the Preparation of Crystalline β-Lactoglobulin and α-Lactalbumin from Cow's Milk;Aschaffenburg;Biochem. J.,1957

2. Effect of Heat on the Proteins of Milk as Revealed by Gel and Immuno-electrophoresis;Aurand;J. Dairy Sci.,1963

3. Studies on Protein Denaturation, I. Electrophoretic Study of Heat Denaturation of β-Lactoglobulin;Briggs;J. Am. Chem. Soc,1945

4. Disc Blectrophoresis. II. Method and Application to Human Serum Proteins;Davis;Ann. N. T. Acad. Sci.,1964

5. The Incomplete Coagulation of β-Lactoglobulin After Heat Denaturation;Freimuth;Dairy Sci. Abstrs.,1963

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