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Volumn 15, Issue 5, 1996, Pages 435-445

Particle sizes of purified κ-casein: Metal effect and correspondence with predicted three-dimensional molecular models

Author keywords

Calcium binding; casein structure; Fourier transform infrared spectroscopy

Indexed keywords

CASEIN;

EID: 0029763127     PISSN: 02778033     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf01886850     Document Type: Article
Times cited : (34)

References (32)
  • 5
    • 0000845298 scopus 로고
    • Physical equilibria: Proteins
    • Wong, N. B., ed.. Van Nostrand, Reinhold, New York
    • Farrell, H. M., Jr. (1988). Physical equilibria: Proteins, in Fundamentals of Dairy Chemistry, 3rd ed., (Wong, N. B., ed.). Van Nostrand, Reinhold, New York, pp. 461-510.
    • (1988) Fundamentals of Dairy Chemistry, 3rd Ed. , pp. 461-510
    • Farrell Jr., H.M.1
  • 6
    • 0001847418 scopus 로고
    • Caseins as calcium binding proteins
    • Thompson, M. P., ed., CRC Press, Boca Raton, Florida
    • Farrell, H. M., Jr., and Thompson, M. P. (1988). Caseins as calcium binding proteins, in Calcium Binding Proteins, Vol. II (Thompson, M. P., ed.), CRC Press, Boca Raton, Florida, pp. 150-181.
    • (1988) Calcium Binding Proteins , vol.2 , pp. 150-181
    • Farrell Jr., H.M.1    Thompson, M.P.2
  • 11
    • 0345414929 scopus 로고
    • Hettiarachcy, N. S., and Ziegler, G. R., eds., Marcel Dekker, New York, Chapter 2
    • Kumosinski, T. F., and Farrell, H. M., Jr. (1994). In Protein Functionality in Food Systems (Hettiarachcy, N. S., and Ziegler, G. R., eds.), Marcel Dekker, New York, Chapter 2, pp. 39-77.
    • (1994) Protein Functionality in Food Systems , pp. 39-77
    • Kumosinski, T.F.1    Farrell Jr., H.M.2
  • 22
    • 0002429127 scopus 로고
    • Fox, P. F., ed., Applied Science, Essex, England
    • Schmidt, D. G. (1982). In Developments in Dairy Chemistry, 1 (Fox, P. F., ed.), Applied Science, Essex, England, pp. 61-86.
    • (1982) Developments in Dairy Chemistry , vol.1 , pp. 61-86
    • Schmidt, D.G.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.