Porcine beta-lactoglobulin does not undergo thermally induced gelation

被引：7

作者：

Gallagher, DP ^{[1
]}

Lynch, MG ^{[1
]}

Mulvihill, DM ^{[1
]}

机构：

[1] UNIV COLL,DEPT FOOD SCI,NATL FOOD BIOTECHNOL CTR,CORK,IRELAND

来源：

JOURNAL OF DAIRY RESEARCH | 1996年 / 63卷 / 03期

关键词：

D O I：

10.1017/S002202990003199X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：479 / 482

页数：4

共 50 条

[1] ENHANCING THE GELATION OF BETA-LACTOGLOBULIN
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (08) : 1343 - 1348
[2] GELATION OF BETA-LACTOGLOBULIN A BY ETHYLENE GLYCOL
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (03) : 341 - 346
[4] THERMAL AGGREGATION AND GELATION OF BOVINE BETA-LACTOGLOBULIN
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[9] ENHANCED HEAT-INDUCED GELATION OF BETA-LACTOGLOBULIN BY ALPHA-LACTALBUMIN
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