1. β-lactoglobulins;McKenzie,1971
2. Whey proteins and their thermal denaturation — a review;Mulvihill;Irish Journal of Food Science and Technology,1987
3. Introduction of high pressure to food processing: preferential proteolysis of β-lactoglobulin in milk whey;Hayashi;Journal of Food Science,1987
4. High-pressure proteolytic digestion of food proteins : selective elimination of β-lactoglobulins in bovine milk whey concentrate;Okamoto;Agricultural and Biological Chemistry,1991
5. Limited proteolysis of bovine β-lactoglobulin with thermolysin under high pressure;Dufour,1992