Thermal Denaturation and Coagulation of Whey Proteins: Effect of Sugars
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference22 articles.
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2. Urea denaturation of bovine serum albumin at pH 9;Aoki;Anal. Biochem.,1974
3. Increased thermal stability of proteins in the presence of sugars and polyols;Back;Biochemistry,1979
4. The influence of sugars on the formation of sulfhydryl groups in heat denaturation and heat coagulation of egg albumin;Ball;J. Biol. Chem.,1943
5. Stabilization of protein solutions to heat with sucrose and glycerol;Beilinsson;Biochem. Z.,1929
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