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Volumn 63, Issue 3, 1996, Pages 479-482

Porcine β-lactoglobulin does not undergo thermally induced gelation

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EID: 0001737088     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S002202990003199X     Document Type: Article
Times cited : (8)

References (16)
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    • ALEXANDER, L.J.1    BEATTIE, C.W.2
  • 3
    • 85032119438 scopus 로고
    • Determination of SH- and SS- groups in some food proteins using Ellman's reagent
    • BEVEKIDGE, T., TOMA, S. J. & NAKAI, S. 1974 Determination of SH- and SS- groups in some food proteins using Ellman's reagent. Journal of Food Science 39 49–51
    • (1974) Journal of Food Science , vol.39 , pp. 49-51
    • BEVEKIDGE, T.1    TOMA, S.J.2    NAKAI, S.3
  • 4
    • 0011446217 scopus 로고
    • Purification and characterization of two porcine β-Mactoglobulin variants by NaCl salting-out and reversed phase H PLC
    • DALGALARRONDO, M., DUFOUR, E., BERTRAND-HARB, C, CHOBERT, J. M. & HAERTLÉ, T. 1992 Purification and characterization of two porcine β-Mactoglobulin variants by NaCl salting-out and reversed phase H PLC. Lail 72 35–42
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    • DALGALARRONDO, M.1    DUFOUR, E.2    BERTRAND-HARB, C.3    CHOBERT, J.M.4    HAERTLÉ, T.5
  • 6
    • 0014969174 scopus 로고
    • The whey proteins of pig's milk: isolation and characterization of a β-lactoglobulin
    • KESSLER, E. & BREW, K. 1970 The whey proteins of pig's milk: isolation and characterization of a β-lactoglobulin. Biochimica et Biophysica Acta 200 449–458
    • (1970) Biochimica et Biophysica Acta , vol.200 , pp. 449-458
    • KESSLER, E.1    BREW, K.2
  • 7
    • 0024417964 scopus 로고
    • The molten globule state as a clue for understanding the folding and cooperativity of globular-protein structure
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    • KUWAJIMA, K.1
  • 10
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    • Gelation of bovine serum albumin and β-Mactoglobulin; effects of pH, salts and thiol reagents
    • MATSUDOMI, N., RECTOR, D. & KINSELLA, J. E. 1991 Gelation of bovine serum albumin and β-Mactoglobulin; effects of pH, salts and thiol reagents. Food Chemistry 40 55–69
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    • MATSUDOMI, N.1    RECTOR, D.2    KINSELLA, J.E.3
  • 12
    • 0002038229 scopus 로고
    • Gelation characteristics of whey proteins and βlactoglobulin
    • 104, 100, 108, 110–111
    • MULVIIHILL, D. M. & KINSELLA, J. E. 1987 Gelation characteristics of whey proteins and βlactoglobulin. Food Technology 41 (9) 102, 104, 100, 108, 110–111
    • (1987) Food Technology , vol.41 , Issue.9 , pp. 102
    • MULVIIHILL, D.M.1    KINSELLA, J.E.2
  • 13
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    • Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on Theological properties of thermally induced β-lactoglobulin gels at alkaline pH
    • MULVIHILL, D. M., RECTOR, D. & KINSELLA, J. E. 1991 Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on Theological properties of thermally induced β-lactoglobulin gels at alkaline pH. Journal of Food Science 56 1338–1341
    • (1991) Journal of Food Science , vol.56 , pp. 1338-1341
    • MULVIHILL, D.M.1    RECTOR, D.2    KINSELLA, J.E.3
  • 15
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    • Relationship between thermocoagulation of proteins and amino acid compositions
    • SHIMADA, K. & MATSUSHITA, S. 1980 Relationship between thermocoagulation of proteins and amino acid compositions. Journal of Agricultural and Food Chemistry 28 413–417
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    • SHIMADA, K.1    MATSUSHITA, S.2
  • 16
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    • Viseoelastic behaviour of β-Mactoglobulin gel structures
    • STADING, M. & HERMANSSON, A.M. 1990 Viseoelastic behaviour of β-Mactoglobulin gel structures. Food Hydrocolloids 4 121–135
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.