THERMAL-DENATURATION AND AGGREGATION OF BETA-LACTOGLOBULIN AT PH 2.5 - EFFECT OF IONIC-STRENGTH AND PROTEIN-CONCENTRATION

被引：0

作者：

HARWALKAR, VR

KALAB, M

机构：

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1985年 / 40卷 / 01期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：31 / 34

页数：4

共 15 条

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[2] CLARK AH, 1981, INT J PEPT PROT RES, V17, P353
[3] Fennema O., 1977, FOOD PROTEINS, P50
[4] PROTEIN GELS
FERRY, JD
[J]. ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 : 1 - 78
[5] HARWALKAR VR, 1981, MILCHWISSENSCHAFT, V36, P593
[6] HARWALKAR VR, 1979, MILCHWISSENSCHAFT, V34, P419
[7] MEASUREMENT OF THERMAL-DENATURATION OF BETA-LACTOGLOBULIN AT PH 2.5
HARWALKAR, VR
[J]. JOURNAL OF DAIRY SCIENCE, 1980, 63 (07) : 1043 - 1051
[8] KINETICS OF THERMAL-DENATURATION OF BETA-LACTOGLOBULIN AT PH 2.5
HARWALKAR, VR
[J]. JOURNAL OF DAIRY SCIENCE, 1980, 63 (07) : 1052 - 1057
[9] HERMANSSON AM, 1979, ACS SYM SER, V92, P82
[10] THERMAL-DENATURATION OF ALPHA-LACTALBUMIN AND BETA-LACTOGLOBULIN IN CHEESE WHEY - EFFECT OF TOTAL SOLIDS CONCENTRATION AND PH
HILLIER, RM
LYSTER, RLJ
CHEESEMAN, GC
[J]. JOURNAL OF DAIRY RESEARCH, 1979, 46 (01) : 103 - 111