The self-association properties of partially dephosphorylated bovine beta-casein
Author:
Funder
Government of Inner Mongolia Autonomous Region
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference33 articles.
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2. Modifications of structures and functions of caseins: A scientific and technological challenge;Broyard;Dairy Science & Technology,2015
3. Colloidal properties of protein complexes formed in beta-casein concentrate solutions as influenced by heating and cooling in the presence of different solutes;Crowley;Colloids and Surfaces, B: Biointerfaces,2019
4. Temperature dependence of calcium and magnesium induced caseinate precipitation in H2O and D2O;Cuomo;Food Chemistry,2011
5. Some properties of beta-casein modified via phosphatase;Darewicz;Acta Alimentaria,2005
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