Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin
Author:
Funder
U.S. Department of Agriculture
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference58 articles.
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2. Interaction of α-lactalbumin with lipids and possible implications for its emulsifying properties – a review;Barbana;International Dairy Journal,2011
3. Ch. 13. Combined static and dynamic light scattering;Burchard,1996
4. Interactions of α-lactalbumin with fatty acids and spin label analogs;Cawthern;Journal of Biological Chemistry,1997
5. Probing the retinol-binding site of bovine β-lactoglobulin;Cho;Journal of Biological Chemistry,1994
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