✦ LIBER ✦

The dominating effect of ionic strength on the heat-induced denaturation and aggregation of β-lactoglobulin in simulated milk ultrafiltrate

✍ Scribed by Brendan T. O'Kennedy; John S. Mounsey

Book ID: 116540358
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 288 KB
Volume: 19
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2008.09.004

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of the ionic strength on the h

Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7

✍ Karine Baussay; Christel Le Bon; Taco Nicolai; Dominique Durand; Jean-Pierre Bus 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 206 KB

Effect of ionic strength on the heat-ind

Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures

✍ Xianghong Li; Yunhui Cheng; Cuiping Yi; Yufei Hua; Cheng Yang; Steve Cui 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 500 KB

Gelation of globular proteins: effect of

Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to β-lactoglobulin heat-induced gelation

✍ D. Renard; J. Lefebvre 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 486 KB

Effect of β-Lactoglobulin A and B Whey P

Effect of β-Lactoglobulin A and B Whey Protein Variants on the Rennet-Induced Gelation of Skim Milk Gels in a Model Reconstituted Skim Milk System

✍ M.A. Meza-Nieto; B. Vallejo-Cordoba; A.F. González-Córdova; L. Félix; F.M. Goyco 📂 Article 📅 2007 🏛 American Dairy Science Association 🌐 English ⚖ 270 KB

Effect of milk pasteurization temperatur

Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

✍ Nuala M. Rynne; Thomas P. Beresford; Alan.L. Kelly; Timothy P. Guinee 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 380 KB