Displacement of native and thiolated β-casein from oil—water interfaces—effect of heating, ageing and oil phase
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference10 articles.
1. Preparative-scale purification of bovine caseins on a cation-exchange resin
2. THIOLATION OF PROTEINS
3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
4. Variations in the binding of β-casein to oil—water interfaces detected by trypsin-catalysed hydrolysis
5. Protein displacement from the emulsion droplet surface by oil-soluble and water-soluble surfactants
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