Aggregation of bovine β-lactoglobulins A and B on heating at 75 °C
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
1. Denaturation and aggregation of serum proteins and caseins in heated milk;Dalgleish;J. Agric. Food Chem.,1990
2. Reaction kinetics of the denaturation of whey proteins in milk;Dannenberg;J. Food Sci.,1988
3. A differential scanning calorimetric study of the thermal denaturation of bovine β-lactoglobulin. Thermal behaviour at temperatures up to 100 °C;de Wit;Biochim. Biophys. Acta,1980
4. Differences in amino acid composition of β-lactoglobulin A and B;Gordon;Biochem. Biophys. Res. Commun.,1960
5. Heat denaturation of β-lactoglobulins A and B;Gough;J. Dairy Sci.,1962
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