Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state
Author:
Funder
U.S. Department of Agriculture
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference84 articles.
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5. Kinetic refolding of β-lactoglobulin. Studies by synchrotron X-ray scattering, and circular dichroism, absorption and fluorescence spectroscopy;Arai;Journal of Molecular Biology,1998
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