Heat-induced Changes in the Hydrophobicity of Kappacasein and β-Lactoglobulin
スポンサーリンク
概要
著者
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HAQUE Zahurul
Institute of Food Science, Cornell University
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Kinsella John
Institute Of Food Science Cornell University
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Haque Zahurul
Institute Of Food Science Cornell University
関連論文
- Molecular Association State of Bovine Serum Albumin and Its Effect on Emulsifying Activity(Food & Nutrition)
- Evidence of a Urea-induced Sulfhydryl Oxidation Reaction in Proteins(Food & Nutrition)
- Interaction between κ-Casein and β-Lactoglobulin: Effect of Calcium
- 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