Some recent advances in the basic chemistry of milk proteins and lipids-Reference-Cited by-同舟云学术

Some recent advances in the basic chemistry of milk proteins and lipids

Published:1996-06 Issue:6 Volume:6 Page:539-568
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Creamer Lawrence K.,MacGibbon Alastair K.H.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference128 articles.

1. Refined structure of baboon α-lactalbumin at 1.7 Å resolution Comparison with C-type lysozyme;Acharya;J. Mol. Biol.,1989

2. 1H-NMR assignments and local environments of aromatic residues in bovine, human and guinea pig variants of α-lactalbumin;Alexandrescu;Eur. J. Biochem.,1992

3. Structure and dynamics of the acid-denatured molten globule state of α-lactalbumin: a two-dimensional NMR study;Alexandrescu;Biochemistry,1993

4. The relative importance of protein and mineral concentrations on the dissociation of κ-casein from the micelles in heated reconstituted skim milk;Anema,1993

5. Separation of casein aggregates cross-linked by colloidal calcium phosphate from bovine casein micelles by high performance gel chromatography in the presence of urea;Aoki;J. Dairy Res.,1986

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