Interaction of phosvitin with casein micelles in milk
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference29 articles.
1. Release of Iron from Phosvitin by Heat and Food Additives
2. Developments in Dairy Chemistry—1. Proteins;Swaisgood,1982
3. The grouping of serine phosphate residues in phosvitin and casein
4. Amino acid sequence of phosvitin derived from the nucleotide sequence of part of the chicken vitellogenin gene
5. Calcified Tissue;Holt,1989
Cited by 8 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. Activity of Phosvitin in Hydroxyapatite Acid-Damage Immersion and Antimicrobial Assays;Biochemistry Research International;2020-10-24
2. Egg proteins;Handbook of Food Proteins;2011
3. Calcium Induced Flocculation of Emulsions Containing Adsorbed Phosvitin or β-Casein;Food Colloids and Polymers;2005
4. Interactions between phosvitin and milk proteins;International Dairy Journal;1994-01
5. Competitive displacement of proteins in oil-in-water emulsions containing calcium ions;Colloids and Surfaces A: Physicochemical and Engineering Aspects;1993-05
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