Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases
- 1 July 2002
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 46 (4), 283-289
- https://doi.org/10.1002/1521-3803(20020701)46:4<283::aid-food283>3.0.co;2-a