Heat denaturation and aggregation of β-lactoglobulin...

Heat denaturation and aggregation of β-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0

G. Unterhaslberger, C. Schmitt, C. Sanchez, C. Appolonia-Nouzille, A. Raemy
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Volume:
20
Year:
2006
Language:
english
Pages:
14
DOI:
10.1016/j.foodhyd.2005.10.017
File:
PDF, 895 KB
english, 2006
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