Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis-Reference-Cited by-同舟云学术

Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis

Published:2023-04 Issue: Volume:137 Page:108373
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Mohammad-Beigi Hossein^ORCID,Wijaya Wahyu,Madsen Mikkel^ORCID,Hayashi Yuya^ORCID,Li Ruifen^ORCID,Maria Rovers Tijs Albert,Jæger Tanja Christine,Buell Alexander K.^ORCID,Hougaard Anni Bygvrå^ORCID,Kirkensgaard Jacob J.K.^ORCID,Westh Peter,Ipsen Richard^ORCID,Svensson Birte^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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

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