✦ LIBER ✦

Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk

✍ Scribed by David J Oldfield; Harjinder Singh; Michael W Taylor; Kevin N Pearce

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Heat Interaction Between α-Lactalbumin,

✍ Elfagm, A.A.; Wheelock, J.V. 📂 Article 📅 1978 🏛 American Dairy Science Association 🌐 English ⚖ 354 KB

Association of β-Lactoglobulin and β-Lac

✍ David J. Oldfield; Harjinder Singh; Michael W. Taylor 📂 Article 📅 1998 🏛 Elsevier Science 🌐 English ⚖ 142 KB

Heat-Induced Interactions of Whey Protei

✍ Dalgleish, Douglas G.; van Mourik, Lydia; Corredig, Milena 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 179 KB

Interactions in Heated Skim Milk between

✍ Allmere, Toomas; Andrén, Anders; Lundén, Anne; Björck, Lennart 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 147 KB

Effect of pH at heating on the acid-indu

✍ Skelte G Anema; Edwin K Lowe; Siew Kim Lee 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 271 KB

Kinetics of heat-induced association of

✍ Aiqian Ye; Harjinder Singh; David James Oldfield; Skelte Anema 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 277 KB