Differential scanning calorimetry study of pressure/temperature processed β-lactoglobulin: The effect of dextran sulphate

Food Research International

Volumn 37, Issue 10, 2004, Pages 933-940

  Aouzelleg, Amar ^a   Bull, Laura Anne ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Food processing; Functionality; Molten globule; Polysaccharide; Pressure; Protein; Temperature

Indexed keywords

DEXTRAN SULFATE; LACTOGLOBULIN; THERMOGRAMS;

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; MOLECULAR STRUCTURE; POLYSACCHARIDES; PRESSURE EFFECTS; THERMAL EFFECTS;

PROTEINS;

EID: 4644224732     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.06.007     Document Type: Article

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