Antioxidant Nature of Bovine Milk β-Lactoglobulin-Reference-Cited by-同舟云学术

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Antioxidant Nature of Bovine Milk β-Lactoglobulin

Published:2007-02 Issue:2 Volume:90 Page:547-555
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Liu H.C.,Chen W.L.,Mao S.J.T.

Funder

National Science Council of Taiwan, Republic of China.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference42 articles.

1. Influence of milk-proteins on lipid oxidation in aqueous emulsion. 1. Casein, whey-protein and α-lactalbumin;Allen;J. Dairy Res.,1982

2. Postprandial exchange of apolipoprotein C-III between plasma lipoproteins;Barr;Am. J. Clin. Nutr.,1981

3. Role of free Cys121 in stabilization of bovine β-lactoglobulin B;Burova;Protein Eng.,1998

4. Studies on the antioxidant activity of milk caseins;Cervato;Int. J. Food Sci. Nutr.,1999

5. β-Lactoglobulin is a thermal marker in processed milk as studied by electrophoresis and circular dichroic spectra;Chen;J. Dairy Sci.,2005

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