Effect of modification of carboxyl and ε-amino groups on the structure and the stabilizing ability of ϰ-casein
Author:
Publisher
Elsevier BV
Subject
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Reference27 articles.
1. κ-Casein and the Stabilization of Casein Micelles
2. Association of Caseins and their Possible Relation to Structure of the Casein Micelle
3. Amphiphile Nature of κ-Casein as the Basis for its Micelle Stabilizing Property
4. Micelle-forming characteristics of monomeric and covalent polymeric .kappa.-caseins
5. Effects of modification of ε-amino groups on the interaction of κ- and
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Electron Microscopic Study on the Influence of Deimination on Casein Micelle Formation;Journal of Dairy Science;1998-01
2. Role of the arginyl residues of κ-casein in micelle formation — Effect of deimination on αs1-κ-casein complex formation;International Dairy Journal;1994-01
3. Factors Contributing to the Interaction between αs1− andκ-Caseins;Agricultural and Biological Chemistry;1979-05
4. The kinetics of the precipitation of chemically modified αs1-casein by calcium;Journal of Dairy Research;1979-04
5. EFFECTS OF TYROSINC MODIFICATION ON STABILIZING ABILITY OF KAPPA-CASEIN;Journal of Food Science;1976-03
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