Characteristics and Effects of Specific Peptides on Heat-Induced Aggregation of β-Lactoglobulin
Author:
Affiliation:
1. TI Food and Nutrition, Wageningen, The Netherlands
2. NIZO Food Research B.V., Ede, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm2002285
Reference35 articles.
1. Influence of thermal processing on the properties of dairy colloids
2. Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents
3. Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced Denaturation
4. Light-Scattering Study of the Structure of Aggregates and Gels Formed by Heat-Denatured Whey Protein Isolate and β-Lactoglobulin at Neutral pH
5. Enzyme-induced aggregation and gelation of proteins
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