Effect of Sulfated Polysaccharides on Heat-Induced Structural Changes in β-Lactoglobulin
Author:
Affiliation:
1. Departments of Food Science and Molecular and Structural Biochemistry, North Carolina State University, Raleigh, North Carolina 27695
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035037s
Reference45 articles.
1. Location of sulfhydryl and disulfide groups in bovine .beta.-lactoglobulins and effects of urea
2. The structure of β-lactoglobulin and its similarity to plasma retinol-binding protein
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