Influence of Temperature and pH on the Solubility of αs1-, β- and κ-Casein
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Preparation of β-casein by a modified urea fractior.ation method;Aschaffenburg;J. Dairy Res.,1963
2. Amphiphile nature of κ-casein as the basis for its micelle stabilizing property;Hill;Nature,1969
3. The polymerization of bovine αs-casein B;Ho;J. Biol. Chem.,1967
4. Some factors in the interpretation of protein denaturation;Kauzmann;Adv. Protein Chem.,1959
5. Conformation of β-casein B;Noelken;Arch. Biochem. Biophys,1968
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