Changes in Protein Conformation and Surface Hydrophobicity upon Peroxidase-Catalyzed Cross-Linking of Apo-α-lactalbumin
Author:
Affiliation:
1. Laboratory of Physical Chemistry and Colloid Science, Wageningen University, P.O. Box 8038, 6700 EK Wageningen, The Netherlands
2. Laboratory of Food Chemistry, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
Funder
Nederlandse Organisatie voor Wetenschappelijk Onderzoek
Top Institute Food and Nutrition
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf502664q
Reference58 articles.
1. Functional Biopolymer Particles: Design, Fabrication, and Applications
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4. Chemical cross-linking and protein–protein interactions—a review with illustrative protocols
5. Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review
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