The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

Author:

Anema Skelte G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference40 articles.

1. Use of plasmin to increase the sensitivity of the detection of bovine milk in ovine cheese by gel isoelectric-focusing of γ2-caseins;Addeo;Milchwissenschaft – Milk Science International,1990

2. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

3. Rapid analysis of bovine milk proteins by fast protein liquid chromatography;Andrews;Journal of Chromatography,1985

4. Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of β-lactoglobulin and α-lactalbumin in skim milk;Anema;Journal of Agricultural and Food Chemistry,2006

5. Analysis of whey protein denaturation: a comparative study of alternative methods;Anema;Milchwissenschaft,1999

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