Combined Effect of pH and Temperature during Electroreduction of Whey Proteins-Reference-Cited by-同舟云学术

Combined Effect of pH and Temperature during Electroreduction of Whey Proteins

Published:1997-01-01 Issue:1 Volume:45 Page:101-107
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bazinet Laurent¹,Lamarche François¹,Boulet Marcel¹,Amiot Jean¹

Affiliation:

1. Centre de Recherche en Sciences et Technologie du Lait, Université Laval, Québec (Québec), Canada G1K 7P4, and Food Research and Development Centre, 3600 Boulevard Casavant West, St-Hyacinthe (Québec), Canada J2S 8E3

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9602434

Reference46 articles.

1. Adsorption of α-lactalbumin and β-lactoglobulin on metal surfaces versus temperature

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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