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. RaemyVolume:
20
Year:
2006
Language:
english
Pages:
14
DOI:
10.1016/j.foodhyd.2005.10.017
File:
PDF, 895 KB
english, 2006