Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature-Reference-Cited by-同舟云学术

Self-association of bovine β-casein as influenced by calcium chloride, buffer type and temperature

Published:2019-03 Issue: Volume:88 Page:190-198
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Meng,Auty Mark A.E.,Crowley Shane V.^ORCID,Kelly Alan L.^ORCID,O'Mahony James A.,Brodkorb André^ORCID

Funder

Irish Dairy Levy Research Trust

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

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2. Bovine β-casein: Isolation, properties and functionality. A review;Atamer;International Dairy Journal,2017

3. Physicochemical characterisation of protein ingredients prepared from milk by ultrafiltration or microfiltration for application in formulated mutritional products;Crowley,2016

4. Dephosphorylation-induced structural changes in β-casein and its amphiphilic fragment in relation to emulsion properties;Darewicz;Biochimie,2000

5. The supramolecular organisation of β-casein: Effect on interfacial properties;Dauphas;Food Hydrocolloids,2005

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