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Institute of Food Science, Cornell University | 論文
- Molecular Association State of Bovine Serum Albumin and Its Effect on Emulsifying Activity(Food & Nutrition)
- Spontaneous Gelation of Whey Proteins in Urea and Guanidine Hydrochloride(Food & Nutrition)
- Evidence of a Urea-induced Sulfhydryl Oxidation Reaction in Proteins(Food & Nutrition)
- Heat-induced Changes in the Hydrophobicity of Kappacasein and β-Lactoglobulin
- Interactions between κ-Casein and β-Lactoglobulin: Effects of Anions on Covalent Stabilization of the Complex