Calcium Insensitivity and Other Properties of αs1 -I Casein-Reference-Cited by-同舟云学术

Calcium Insensitivity and Other Properties of αs1 -I Casein

Published:1980-02 Issue:2 Volume:63 Page:223-227
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kaminogawa Shuichi,Yamauchi Kunio,Yoon Chang-hoon

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference17 articles.

1. Structure and stability of casein micelle;Bloomfield;J. Dairy Sci.,1975

2. Effect of calcium on αs- and κ-caseins;Chiba;Nippon Nogeikagaku Kaishi,1970

3. Identification of the primary degradation product of αs1-casein in Cheddar cheese, New Zealand;Creamer;J. Dairy Sci. Technol.,1974

4. The structure of the casein micelle;Creamer,1977

5. Protein breakdown in soft cheese and its relation to consistency. 1. Proteolysis and consistency of ‘Noordhallande Meshanger’ cheese;De Jong;Netherlands Milk Dairy J.,1976

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of dephosphorylation on calcium binding to αs1-casein-enriched protein;International Dairy Journal;2024-11

2. Nomenclature of the Proteins of Cows’ Milk—Sixth Revision;Journal of Dairy Science;2004-06

3. Chemistry of the Caseins;Advanced Dairy Chemistry—1 Proteins;2003

4. Gelation of .beta.-lactoglobulin treated with limited proteolysis by immobilized trypsin;Journal of Agricultural and Food Chemistry;1994-02

5. Probing structural changes and preparation of protein domains by limited proteolysis;Protein Structure-Function Relationships in Foods;1994