Structural and interaction properties of β-lactoglobulin as studied by FTIR spectroscopy

International Journal of Food Science and Technology

Volumn 34, Issue 5-6, 1999, Pages 419-428

  Lefèvre, Thierry ^a   Subirade, Muriel ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Concentration; FT IR; pH; Phospholipids; Structure; Lactoglobulin

Indexed keywords

EID: 0038761793     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00311.x     Document Type: Article

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