Binding of retinyl acetate to whey proteins or phosphocasein micelles: Impact of pressure-processing on protein structural changes and ligand embedding-Reference-Cited by-同舟云学术

Binding of retinyl acetate to whey proteins or phosphocasein micelles: Impact of pressure-processing on protein structural changes and ligand embedding

Published:2014-12 Issue: Volume:66 Page:167-179
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Blayo Claire,Puentes-Rivas Duala,Picart-Palmade Laëtitia,Chevalier-Lucia Dominique,Lange Reinhard,Dumay Eliane

Funder

French National Research Agency

Publisher

Elsevier BV

Subject

Food Science

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3. Retinol binding to β-lactoglobulin or phosphocasein micelles under high pressure: Effects of isostatic high-pressure on structural and functional integrity;Blayo;Food Research International,2014

4. Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats;Bohin;Food Chemistry,2014

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