Micellization of Bovine β-Casein Studied by Isothermal Titration Microcalorimetry and Cryogenic Transmission Electron Microscopy-Reference-Cited by-同舟云学术

Micellization of Bovine β-Casein Studied by Isothermal Titration Microcalorimetry and Cryogenic Transmission Electron Microscopy

Published:2006-06-23 Issue:15 Volume:54 Page:5555-5561
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Portnaya Irina¹,Cogan Uri¹,Livney Yoav D.¹,Ramon Ory¹,Shimoni Karin¹,Rosenberg Moshe¹,Danino Dganit¹

Affiliation:

1. Department of Biotechnology and Food Engineering and Russell Berrie Nanotechnology Institute, TechnionIsrael Institute of Technology, Haifa, 32000 Israel, and Department of Food Science and Technology, University of California, Davis, California 95616, USA

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060119c

Reference44 articles.

1. Caseins as rheomorphic proteins: interpretation of primary and secondary structures of the αS1-, β- and κ-caseins

2. Three-Dimensional Molecular Modeling of Bovine Caseins: An Energy-Minimized β-Casein Structure

3. A Study of β-Casein Tertiary Structure by Intramolecular Crosslinking and Mass Spectrometry

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