Ligand and flavor binding functional properties of β-lactoglobulin in the molten globule state induced by high pressure

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 444-452

  Yang, J ^a   Powers, J R ^b   Clark, S ^b   Dunker, A K ^b   Swanson, B G ^b  

^a UNIVERSITY OF GUAM   (Guam)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Flavor; High pressure; Hydrophobic probes; Molten globule; lactoglobulin

Indexed keywords

CALYX;

EID: 0141563760     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05692.x     Document Type: Article

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