Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference22 articles.
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3. Differential scanning calorimetry of milk fat globule membranes;Appell;Biochimica et Biophysica Acta,1982
4. Characteristics of purified cows’ milk xanthine oxidase and its submolecular characteristics;Cheng;Journal of Dairy Science,1988
5. Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk;Corredig;Journal of Dairy Research,1996
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