Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides-Reference-Cited by-同舟云学术

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Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides

Published:2018-12 Issue: Volume:120 Page:302-309
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhao Di,Li Lin,Xu Dan,Sheng Bulei,Chen Juncheng,Li Bing,Zhang Xia

Funder

National Key R & D Program of China

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

National Key Technology R&D Program

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference61 articles.

1. Advances in modifying and understanding whey protein functionality;Foegeding;Trends Food Sci. Technol.,2002

2. Maximizing the value of milk through separation technologies;Huffman;J. Dairy Sci.,1999

3. Versatile multi-functionalization of protein nanofibrils for biosensor applications;Sasso;Nanoscale,2014

4. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate;Alting;J. Agric. Food Chem.,2000

5. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels;Havea;J. Dairy Res.,2004

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