ENRICHED FRACTIONS OF ALPHA-LACTALBUMIN (?-LA) AND BETA-LACTOGLOBULIN (?-LG) FROM WHEY PROTEIN CONCENTRATE USING CARBON DIOXIDE. FUNCTIONAL PROPERTIES IN AQUEOUS SOLUTION-Reference-Cited by-同舟云学术

ENRICHED FRACTIONS OF ALPHA-LACTALBUMIN (?-LA) AND BETA-LACTOGLOBULIN (?-LG) FROM WHEY PROTEIN CONCENTRATE USING CARBON DIOXIDE. FUNCTIONAL PROPERTIES IN AQUEOUS SOLUTION

Published:2001-10 Issue:4 Volume:25 Page:267-282
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

TOMASULA PEGGY M.,YEE WINNIE C. F.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2001.tb00460.x/fullpdf

Reference34 articles.

1. Effect of Calcium Binding on Thermal Denaturation of Bovine α-Lactalbumin

2. Thermal denaturation of mixtures of α-lactalbumin and β-lactoglobulin: a differential scanning calorimetric study

3. Molecular and Microstructural Studies of Thermal Denaturation and Gelation of β-Lactoglobulins A and B

4. Optimisation of a whey protein fractionation process based on the selective precipitation of α-lactalbumin

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