Adsorption of β-Lactoglobulin A and B in Relation to Self-Association: Effect of Concentration and pH-Reference-Cited by-同舟云学术

Adsorption of β-Lactoglobulin A and B in Relation to Self-Association: Effect of Concentration and pH

Published:1997-03-01 Issue:6 Volume:13 Page:1695-1700
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Elofsson Ulla M.¹,Paulsson Marie A.¹,Arnebrant Thomas¹

Affiliation:

1. Food Technology, University of Lund, Box 124, S-221 00 Lund, Sweden

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la9601061

Reference44 articles.

1. Mulvihill, D. M., InAdvanced dairy chemistry: Proteins; Fox, P. F., Eds.; Elsevier Applied Science: London, 1992; Vol. 1, p 369.

2. Hambling, S. G.; McAlpine, A. S.; Sawyer, L. InAdvanced dairychemistry: Proteins; Fox, P. F., Eds.; Elsevier Applied Science: London, 1992; Vol. 1, p 141.

3. β-Lactoglobulins A and B

4. Hydrogen ion equilibria of the genetic variants of bovine β-lactoglobulin

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