Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 4, 1997, Pages 1130-1136

  Gezimati, Jacquiline ^c   Creamer, Lawrence K ^b   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^c Marimba Park   (Zimbabwe)

Author keywords

Disulfide bonding; Hydrophobic aggregation; Whey protein concentrate

Indexed keywords

BOVINAE;

EID: 0001592750     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960564f     Document Type: Article

References (35)

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