Thermal Stabilization of β-Lactoglobulin by Whey Peptide Fractions-Reference-Cited by-同舟云学术

Thermal Stabilization of β-Lactoglobulin by Whey Peptide Fractions

Published:1996-01-01 Issue:12 Volume:44 Page:3939-3945
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barbeau Julie¹,Gauthier Sylvie F.¹,Pouliot Yves¹

Affiliation:

1. Centre de Recherche STELA, Faculté des Sciences de l'Agriculture et de l'Alimentation, Pavillon Paul-Comtois, Université Laval, Québec (Québec), Canada G1K 7P4

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960081b

Reference62 articles.

1. On the average hydrophobicity of proteins and the relation between it and protein structure

2. Structural and conformational changes of β-lactoglobulin B: an infrared spectroscopic study of the effect of pH and temperature

3. A differential scanning calorimetric study of the thermal behaviour of bovine β-lactoglobulin at temperatures up to 160 °C

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