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

页码：1335 / 1343

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