Enzymatic Cross-Linking of β-Lactoglobulin: Conformational Properties Using FTIR Spectroscopy
Author:
Affiliation:
1. Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, North Carolina 27695-7905, and Department of Wood Science, University of British Columbia, Vancouver, British Columbia V6T 1Z4
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm050928p
Reference51 articles.
1. Nutritional and Functional Characteristics of Whey Proteins in Food Products
2. Incorporation of whey proteins into cheese curd by using transglutaminase
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