Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α-Lactalbumin in Milk Samples of Various Concentrations
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15573.x/fullpdf
Reference24 articles.
1. Anema SG. 2000 The effect of milk concentration on the thermal denaturation and disulfide aggregation of β-lactoglobulin J Agric Food Chem
2. Heat-induced pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C;Anema;J Agric Food Chem,1997
3. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk;Anema;J Agric Food Chem,1996
4. Serological studies on the heat-induced interactions of α-lactalbumin, milk proteins;Baer;J Dairy Sci,1976
5. Reaction kinetics of the denaturation of whey proteins in milk;Dannenberg;J Food Sci,1988
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