Elucidation of interactions of lysozyme with whey proteins by Raman spectroscopy

International Journal of Food Science and Technology

Volumn 31, Issue 5, 1996, Pages 439-451

  Howell, Nazlin ^a   Li Chan, Eunice ^b  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Disulphide bonds; Heated mixtures; Hydrophobic interactions; Secondary structure; lactalbumin; lactoglobulin

Indexed keywords

EID: 0030359675     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1996.00364.x     Document Type: Article

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