Glycoforms of ?-lactoglobulin with improved thermostability and preserved structural packing
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/bit.20030/fullpdf
Reference45 articles.
1. Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction
2. Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milk
3. Occurrence of Different Beta-Lactoglobulins in Cow's Milk
4. Quantification of Melanoidin Concentration in Sugar−Casein Systems
5. Reactions of Monosaccharides during Heating of Sugar−Casein Systems: Building of a Reaction Network Model
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