Modification of casein micelle structure caused by ultrafiltration and heat treatment: A spectrofluorimetric and kinetic approach-Reference-Cited by-同舟云学术

Modification of casein micelle structure caused by ultrafiltration and heat treatment: A spectrofluorimetric and kinetic approach

Published:2006-06 Issue:4 Volume:74 Page:536-541
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Erdem Yaşar Kemal

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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3. A rapid and sensitive method for quantification of microgram quantities of protein utilizing the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976

4. Reversible and irreversible modification of β-lactoglobulin upon exposure to heat;Cairoli;Journal of Protein Chemistry,1994

5. Spectrofluorimetric assessment of the surface hydrophobicity of proteins;Cardamone;Biochemical Journal,1992

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