αs-casein inhibits the pressure-induced aggregation of β-lactoglobulin through its molecular chaperone-like properties
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference34 articles.
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4. Secondary structure of bovine αS1- and β-casein in solution;Creamer;Archives of Biochemistry and Biophysics,1981
5. On the substrate specificity of α-crystallin as a molecular chaperone;Das;Biochemical Journal,1995
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5. Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin;Food Hydrocolloids;2018-11
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