Radiolabelling Study of the Heat‐induced Interactions Between α‐Lactalbumin, β‐Lactoglubulin and K‐Casein in Milk and in Buffer Solutions
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4), 889-893
- https://doi.org/10.1111/j.1365-2621.1989.tb07906.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Incorporation of Radiolabeled Whey Proteins into Casein Micelles by Heat ProcessingJournal of Dairy Science, 1989
- 14C-Methyl-Labeled Milk Proteins for Studies of Protein Interactions and Proteolysis in MilkPublished by American Chemical Society (ACS) ,1982
- Reductive Methylation of β-LactoglobulinJournal of Dairy Science, 1979
- A heat-induced change in the ultrastructure of milk and its effect on gel formation in yoghurtJournal of Dairy Research, 1978
- Heat Interaction Between α-Lactalbumin, β-Lactoglobulin and Casein in Bovine MilkJournal of Dairy Science, 1978
- Purification and Some of the Properties of αs-Casein and κ-CaseinJournal of Dairy Science, 1963