Detection of Intermediate Oligomers, Important for the Formation of Heat Aggregates of β-Lactoglobulin
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Cited by 37 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. Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry;Journal of Agricultural and Food Chemistry;2022-01-13
2. A Maleimide‐functionalized Tetraphenylethene for Measuring and Imaging Unfolded Proteins in Cells;Chemistry – An Asian Journal;2019-02-27
3. Fabrication of whey proteins aggregates by controlled heat treatment and pH: Factors affecting aggregate size;International Journal of Biological Macromolecules;2018-06
4. β-Lactoglobulin as nanotransporter – Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide;Food Chemistry;2016-04
5. Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history;Food Hydrocolloids;2015-03
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