GELATION CHARACTERISTICS OF WHEY PROTEINS AND BETA-LACTOGLOBULIN

被引：0

作者：

MULVIHILL, DM ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV, INST FOOD SCI, ITHACA, NY 14853 USA

来源：

FOOD TECHNOLOGY | 1987年 / 41卷 / 09期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：103 / +

页数：1

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[47] MOLECULAR INTERACTIONS IN BETA-LACTOGLOBULIN .X. STOICHIOMETRY OF BETA-LACTOGLOBULIN MIXED TETRAMERIZATION
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[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1966, 88 (23) : 5635 - &
[48] Toward Separating Alpha-lactalbumin and Beta-lactoglobulin Proteins from Whey through Cation-exchange Adsorption
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[49] STUDIES ON BOVINE WHEY PROTEINS .3. THE PREPARATION OF CRYSTALLINE ALPHA-LACTALBUMIN AND BETA-LACTOGLOBULIN FROM FERRILACTIN
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[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1954, 51 (01) : 200 - 207
[50] Heat-induced interactions and gelation of mixtures of bovine beta-lactoglobulin and serum albumin
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (03) : 804 - 810

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