The Effect of Milk Constituents and Crowding Agents on Amyloid Fibril Formation by κ-Casein

被引：0
|
作者：
Liu, Jihua [1 ,2 ]
Dehle, Francis C. [2 ]
Liu, Yanqin [2 ]
Bahraminejad, Elmira [4 ]
Ecroyd, Heath [3 ]
Thorn, David C. [4 ]
Carver, John A. [4 ]
机构：
[1] Pharmacy College, Jilin University, Changchun, Jilin Province,130021, China
[2] Department of Chemistry, School of Physical Sciences, University of Adelaide, Adelaide,SA,5005, Australia
[3] School of Biological Sciences and Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong,NSW,2522, Australia
[4] Research School of Chemistry, Australian National University, Acton,ACT,2601, Australia
来源：
Journal of Agricultural and Food Chemistry | 2016年 / 64卷 / 06期
基金：
澳大利亚国家健康与医学研究理事会; 澳大利亚研究理事会;
关键词：
Casein - Acidification - Chains - Dichroism - Salts - Sulfur compounds - Tissue - High resolution transmission electron microscopy - Calcium chloride - Micelles - pH - Glycoproteins;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1335 / 1343
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