Effect of Processing and Storage on Electrophoretic Patterns of Skimmilk Proteins
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference23 articles.
1. Studies on Protein Denaturation. I. Electrophoretic Study Kinetics at Neutrality of Heat Denaturation of β-Lactoglobulin;Briggs;J. Am. Chem. Soc.,1945
2. Isolation of Crystalline α-Lactalbumin from Milk;Gordon;J. Am. Chem. Soc.,1953
3. Separation of γ-Casein;Hipp;Am. Chem. Soc.,1950
4. Separation of α-, β-, and γ-Casein;Hipp;J. Dairy Sci.,1952
5. CLXXXI.The Heat-Coagulation of Caseinogen. I. The Role of Phosphorus Cleavage;Howat;Biochem. J.,1934
Cited by 6 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. Comparative Study on the Changes of the Casein Fractions on Heating;Agricultural and Biological Chemistry;1964-02
2. Über eine Veränderung der elektrophoretischen Eigenschaften von gealterten Caseinlösungen;Food / Nahrung;1964
3. Effect of Heat on the Proteins of Milk as Revealed by Gel and Immunoelectrophoresis;Journal of Dairy Science;1963-11
4. Protein Chemistry and Food Research;Advances in Food Research;1961
5. Nomenclature of the Proteins of Bovine Milk—First Revision;Journal of Dairy Science;1960-07
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