The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference49 articles.
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5. Effect of surfactants on casein structure: A spectroscopic study;Chakraborty;Colloids and Surfaces B: Biointerfaces.,2008
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