Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin-Reference-Cited by-同舟云学术

Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin

Published:1997-04-01 Issue:4 Volume:45 Page:1130-1136
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gezimati Jacquiline¹,Creamer Lawrence K.¹,Singh Harjinder¹

Affiliation:

1. Department of Food Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand, and Food Science Section, New Zealand Dairy Research Institute, Private Bag 11 029, Palmerston North, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960564f

Reference35 articles.

1. Influence of other whey proteins on the heat-induced aggregation of α-lactalbumin

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