Aggregation across the length-scales in β-lactoglobulin
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Physical and Theoretical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2005/FD/B403014A
Reference37 articles.
1. The core lipocalin, bovine β-lactoglobulin
2. Influence of the microstructure on the sensory quality of whey protein gels
3. A. H. Clark , C. D.Lee-Tuffnell and A.Hermansson, Functional Properties of Food Macromolecules, Elsevier Applied Science Publishers, 1986
4. Inhomogeneous fine-stranded β-lactoglobulin gels
5. Association behavior of native ?-lactoglobulin
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