High resolution two-dimensional electrophoresis and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of cheese proteins after rapid solubilisation-Reference-Cited by-同舟云学术

High resolution two-dimensional electrophoresis and sodium dodecyl sulphate-polyacrylamide gel electrophoresis of cheese proteins after rapid solubilisation

Published:1988 Issue:3 Volume:9 Page:143-147
ISSN:0173-0835
Container-title:Electrophoresis
language:en
Short-container-title:Electrophoresis

Author:

Marshall Thomas,Williams Katherine M.

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference27 articles.

1. in: and (Eds.), Food Science and Technology: Present Status and Future Direction, Volume 5, Boole Press, Dublin 1983, pp. 177-195.

2. Milk proteins: Physicochemical and functional properties

3. Proteins of human milk. I. Identification of major components.

4. Quantitation of Caseins and Whey Proteins of Processed Milks and Whey Protein Concentrates, Application of Gel Electrophoresis, and Comparison with Harland-Ashworth Procedure

5. Identification of the milk fat globule membrane proteins.

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