Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk

Author:

Ye Aiqian,Singh Harjinder,James Oldfield David,Anema Skelte

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

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

2. AOAC. (1974). Official methods of analysis of the association of official analytical chemists (12th ed.). Washington, DC, USA: AOAC.

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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