Heat-Induced Aggregation of β-Lactoglobulin as a Function of pH
Author:
Affiliation:
1. NIZO Food Research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980886e
Reference28 articles.
1. Billingham, N. C.Molar Mass Measurements in Polymer Science; Kogan Page: London, U.K., 1977; pp 199−233.
2. Bovine β-lactoglobulin at 1.8 Å resolution — still an enigmatic lipocalin
3. Reversible and irreversible modifications ofβ-lactoglobulin upon exposure to heat
4. Thermal Stability and Functionality of Whey Proteins
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