Interactions in Heated Skim Milk between Genetic Variants of β-Lactoglobulin and κ-Casein-Reference-Cited by-同舟云学术

Interactions in Heated Skim Milk between Genetic Variants of β-Lactoglobulin and κ-Casein

Published:1998-07-08 Issue:8 Volume:46 Page:3004-3008
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Allmere Toomas¹,Andrén Anders¹,Lundén Anne¹,Björck Lennart¹

Affiliation:

1. Department of Food Science and Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, Box 7051, S-750 07 Uppsala, Sweden

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980290r

Reference34 articles.

1. The Effects of Milk Protein Polymorphisms on Milk Components and Cheese-Producing Ability

2. Interactions between Different Genetic Variants of β-Lactoglobulin and κ-Casein A during Heating of Skim Milk

3. Analysis by fast protein liquid chromatography of variants of κ-casein and their relevance to micellar structure and renneting

4. Denaturation and aggregation of serum proteins and caseins in heated milk

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