The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein-Reference-Cited by-同舟云学术

The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein

Published:2024-02 Issue: Volume:433 Page:137285
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Jingjing,Vincenzetti Silvia,Polidori Paolo,Polzonetti Valeria,Di Michele Alessandro,Perinelli Diego Romano,Liu Guiqin,Li Lanjie,Pucciarelli Stefania

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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4. Dispersion of food proteins in water-alcohol mixed dispersants;Boulet;Food Chemistry,2001

5. Effect of surfactants on casein structure: A spectroscopic study;Chakraborty;Colloids and Surfaces B: Biointerfaces.,2008

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