The effect of glycosylation on emulsifying and structural properties of bovine β-casein

Nahrung - Food

Volumn 45, Issue 1, 2001, Pages 15-20

  Darewicz, M ^a   Dziuba, J ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE; VIOLA (ANGIOSPERM);

CASEIN;

ADSORPTION; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CIRCULAR DICHROISM; EMULSION; FEMALE; GLYCOSYLATION; MASS SPECTROMETRY; MILK; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN SECONDARY STRUCTURE; STRUCTURE ACTIVITY RELATION; ULTRAVIOLET SPECTROPHOTOMETRY;

ADSORPTION; ANIMALS; CASEINS; CATTLE; CHEMISTRY, PHYSICAL; CIRCULAR DICHROISM; EMULSIONS; FEMALE; GLYCOSYLATION; MILK; PARTICLE SIZE; PROTEIN STRUCTURE, SECONDARY; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SPECTROPHOTOMETRY, ULTRAVIOLET; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 0041366055     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010101)45:1<15::AID-FOOD15>3.0.CO;2-Y     Document Type: Article

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