Denaturation and Aggregation of Three α-Lactalbumin Preparations at Neutral pH-Reference-Cited by-同舟云学术

Denaturation and Aggregation of Three α-Lactalbumin Preparations at Neutral pH

Published:2005-03-11 Issue:8 Volume:53 Page:3182-3190
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

McGuffey Matthew K.¹,Epting Kevin L.¹,Kelly Robert M.¹,Foegeding E. Allen¹

Affiliation:

1. Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, 236 Schaub Hall, Raleigh, North Carolina 27695-7624, and Department of Chemical Engineering, North Carolina State University, 113 Riddick Labs, Raleigh, North Carolina 27695-7905

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048863p

Reference64 articles.

1. New Opportunities from the Isolation and Utilization of Whey Proteins

2. The Importance of α-Lactalbumin in Infant Nutrition

3. Advances in modifying and understanding whey protein functionality

4. Refined structure of baboon α-lactalbumin at 1.7 Å resolution

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