Heat-induced denaturation and aggregation of β-lactoglobulin: Kinetics of formation of hydrophobic and disulphide-linked aggregates

International Journal of Food Science and Technology

Volumn 34, Issue 5-6, 1999, Pages 467-476

  Galani, Despina ^a,b   Owusu Apenten, Richard K ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

Author keywords

Aggregation; Disulphide bonds; Heat denaturation; Nonvovalent bonds; Whey protein; lactoglobulin

Indexed keywords

ARRHENIUS;

EID: 0000706426     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00314.x     Document Type: Article

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