Heat-Induced Aggregation of Whey Proteins Is Enhanced by Addition of Thiolated β-Casein
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2825-2828
- https://doi.org/10.1021/jf950798j
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Functional Properties of Edible Films Using Whey Protein ConcentrateJournal of Dairy Science, 1995
- Influence of other whey proteins on the heat-induced aggregation of α-lactalbuminInternational Dairy Journal, 1993
- Preparative-scale purification of bovine caseins on a cation-exchange resinJournal of Dairy Research, 1992
- A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrateJournal of Dairy Research, 1977
- Tissue sulfhydryl groupsArchives of Biochemistry and Biophysics, 1959
- THIOLATION OF PROTEINSProceedings of the National Academy of Sciences, 1958