The emulsifying properties of β-lactoglobulin genetic variants A, B and C

Colloids and Surfaces B: Biointerfaces

Volumn 12, Issue 3-6, 1999, Pages 193-202

  Euston, Stephen R ^a   Hirst, Robyn L ^a   Hill, Jeremy P ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

lactoglobulin; Emulsion; Milk protein; Stability; Variant

Indexed keywords

BETA LACTOGLOBULIN; ISOPROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); EMULSION; GENETIC VARIABILITY; MOLECULAR STABILITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN CONFORMATION;

EID: 0032968695     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(98)00074-5     Document Type: Article

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