Interactions of (β-Lactoglobulin and High-methoxyl Pectins in Acidified Systems
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12312.x/fullpdf
Reference28 articles.
1. Rapid analysis of bovine milk proteins by fast protein liquid chromatography
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4. Thermal Gelation in Relation to Binding of Bovine Serum Albumin-Polysaccharide Systems
5. Phase Separation and Association of Globular Protein Aggregates in the Presence of Polysaccharides: 1. Mixtures of Preheated β-Lactoglobulin and κ-Carrageenan at Room Temperature
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