Milk Proteins: β-Lactoglobulin

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 787-794

  Creamer, L K ^a   Loveday, S M ^a   Sawyer, L ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85042825342     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00433-7     Document Type: Chapter

References (15)

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10. Loveday S.M., Rao M.A., Creamer L.K., Singh H. Factors affecting rheological characteristics of fibril gels: The case of β-lactoglobulin and α-lactalbumin. Journal of Food Science 2009, 74:R47-R55.
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12. Paulsson M., Nylander T., Dejmek P., Sellers P., Holt C. Molecular basis for the aggregation, denaturation, gelation and surface activity of whey proteins. Special Issue. International Dairy Journal 1998, 8:63-151.
13. Qin B.Y., Bewley M.C., Creamer L.K., Baker E.N., Jameson G.B. Functional implications of structural differences between variants A and B of bovine β-lactoglobulin. Protein Science 1999, 8:75-83.
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15. Sawyer L. β-Lactoglobulin. Advanced Dairy Chemistry - I 2003, 319-386. Kluwer Academic/Plenum Publishers, New York, Part A. 3rd edn. P.F. Fox, P.L.H. McSweeney (Eds.).