A comparison of the kinetics of the thermal denaturation of the immunoglobulins in caprine and bovine skim milk samples

Author:

Anema Skelte G.ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference17 articles.

1. The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins;Anema;International Dairy Journal,2009

2. The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2014

3. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;Journal of Agricultural and Food Chemistry,1996

4. Heat-induced, pH-dependent behaviour of protein in caprine milk;Anema;International Dairy Journal,1998

5. Effect of thermal protectants on the stability of bovine milk immunoglobulin G;Chen;Journal of Agricultural and Food Chemistry,1998

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