Baric Oligomerization in α-Lactalbumin/β-Lactoglobulin Mixtures-Reference-Cited by-同舟云学术

Baric Oligomerization in α-Lactalbumin/β-Lactoglobulin Mixtures

Published:1997-01-01 Issue:1 Volume:45 Page:19-22
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jegouic Marianne¹,Grinberg Valerij Ya.¹,Guingant André¹,Haertlé Thomas¹

Affiliation:

1. Institut National de la Recherche Agronomique, B.P. 1627, Rue de la Géraudiére, 44316 Nantes, Cedex 03, France, Institute of Biochemical Physics, Russian Academy of Sciences, Vavilov Str. 28, 117813 Moscow GSP-1, Russia, and Faculté des Sciences, Laboratoire de Synthesé Organique, Rue de la Houssiniére 2, 44072 Nantes, Cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960232a

Reference14 articles.

1. Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

2. High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose

3. Friedman, M. Mechanisms of Beneficial Effects of Sulfur Amino Acids. In: Sulfur Compounds inFoods; Mussian, C. J., Keelan, M. E., Eds.; American Chemical Society: Washington, DC, 1994, pp 258−277.

4. Interactions of .alpha.-lactalbumin and bovine serum albumin with .beta.-lactoglobulin in thermally induced gelation

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