Erratum: Glucose slows down the heat-induced aggregation of β-lactoglobulin at neutral pH (Journal of Agricultural and Food Chemistry (2011) 59 (214) DOI:10.1021/jf2037664);Glucose slows down the heat-induced aggregation of β-lactoglobulin at neutral pH

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 1, 2012, Pages 214-219

  Da Silva Pinto, Michele ^a,b   Bouhallab, Salïd ^a   De Carvalho, Antonio Fernandes ^b   Henry, Gwénaële ^a   Putaux, Jean Luc ^c,d   Leonil, Joëlle ^a  

^a UMR1253   (France)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c CENTRE DE RECHERCHES SUR LES MACROMOLÉCULES VÉGÉTALES CERMAV CNRS   (France)

^d Centre National de la Recherche Scientifique   (France)

Author keywords

aggregation; fibrils; heat treatment; Maillard Reaction; lactoglobulin

Indexed keywords

AGGLOMERATION; AGGREGATES; ELECTROPHORESIS; FLUORESCENCE; HEAT TREATMENT; HEATING; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; TRANSMISSION ELECTRON MICROSCOPY;

BETA-LACTOGLOBULIN; ENVIRONMENTAL CONDITIONS; FIBRILLAR AGGREGATES; FIBRILS; HEAT INDUCED AGGREGATION; LACTOGLOBULIN; MAILLARD REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS;

GLUCOSE;

EID: 84855758189     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300298q     Document Type: Erratum

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