Effect of protein–surfactant interactions on aggregation of β-lactoglobulin-Reference-Cited by-同舟云学术

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Effect of protein–surfactant interactions on aggregation of β-lactoglobulin

Published:2011-05 Issue:5 Volume:1814 Page:713-723
ISSN:1570-9639
Container-title:Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics
language:en
Short-container-title:Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics

Author:

Hansted Jon G.,Wejse Peter L.,Bertelsen Hans,Otzen Daniel E.

Funder

Arla Global Foods

Danish Ministry of Science, Technology and Innovation

Publisher

Elsevier BV

Subject

Molecular Biology,Biochemistry,Biophysics,Analytical Chemistry

Reference54 articles.

1. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends Food Sci. Tech.,1998

2. Whey and whey proteins—from ‘gutter-to-gold’;Smithers;Int. Dairy J.,2008

3. Nutritional and functional characteristics of whey proteins in food products;De Wit;J. Dairy Sci.,1998

4. The lipocalin protein family: structural and sequence overview;Flower;BBA-Protein Struct. M.,2000

5. Promiscuous binding of ligands by beta-lactoglobulin involves hydrophobic interactions and plasticity;Konuma;J. Mol. Biol.,2007

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