Steric Effects Governing Disulfide Bond Interchange during Thermal Aggregation in Solutions of β-Lactoglobulin B and α-Lactalbumin
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034582q
Reference36 articles.
1. Nutritional and Functional Characteristics of Whey Proteins in Food Products
2. Bovine β-lactoglobulin at 1.8 Å resolution — still an enigmatic lipocalin
3. Flexibility, functionality and hydrophobicity of bovine β-lactoglobulin
4. β-Lactoglobulin
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