SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 5, Issue 11, 2014, Pages 2783-2791

Digestive diversity and kinetic intrigue among heated and unheated β-lactoglobulin species

(5) Loveday, Simon M a Peram, Malleswara R b Singh, Harjinder a Ye, Aiqian a Jameson, Geoffrey B a

a MASSEY UNIVERSITY (New Zealand)

b KLE UNIVERSITY (India)

Author keywords

[No Author keywords available]

Indexed keywords

DICHROISM; DIMERS; ELECTROPHORESIS; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MAMMALS; PEPTIDES;

BETA-LACTOGLOBULIN; BINDING AND RELEASE; COMPLETE HYDROLYSIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN STRUCTURES; REGULATORY AUTHORITIES; REVERSE PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SECONDARY STRUCTURES;

CIRCULAR DICHROISM SPECTROSCOPY;

LACTOGLOBULIN; MILK PROTEIN; PEPSIN A; WHEY PROTEIN;

CHEMISTRY; DIGESTION; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SECONDARY STRUCTURE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOGLOBULINS; MILK PROTEINS; PEPSIN A; PROTEIN STRUCTURE, SECONDARY;

EID: 84908144004 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c4fo00362d Document Type: Article

Times cited : (13)

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