Mechanism of formation of stable heat-induced β-lactoglobulin microgels
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference69 articles.
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3. Experimental evidence for a two-step process in the aggregation of β-lactoglobulin at pH 7.0;Aymard;Journal de Chemie Physique,1996
4. Characterization and isolation of intermediates in β-lactoglobulin heat aggregation;Bauer;Biophysical Journal,2000
5. Detection of intermediate oligomers, important for the formation of heat aggregates of β-lactoglobulin;Bauer;International Dairy Journal,1998
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