Effects of Succinylation on ?-Lactoglobulin Foaming Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03612.x/fullpdf
Reference27 articles.
1. Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milk
2. Reversible modification of lysine in soybean proteins, using citraconic anhydride: characterization of physical and chemical changes in soy protein isolate, the 7S globulin, and lipoxygenase
3. REVERSIBLE MODIFICATION OF LYSINE IN β-LACTOGLOBULIN USING CITRACONIC ANHYDRIDE
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