Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins-Reference-Cited by-同舟云学术

Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins

Published:2017-11 Issue: Volume:72 Page:350-357
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bogahawaththa Dimuthu,Chandrapala Jayani,Vasiljevic Todor^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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2. A comparison of the kinetics of the thermal denaturation of the immunoglobulins in caprine and bovine skim milk samples;Anema;International Dairy Journal,2017

3. Modulation of milk immunogenicity by thermal processing;Bogahawaththa;International Dairy Journal,2017

4. Changes in the secondary structure of adsorbed IgG and F (ab') 2 studied by FTIR spectroscopy;Buijs;Langmuir,1996

5. Effect of thermal protectants on the stability of bovine milk immunoglobulin G;Chen;Journal of Agricultural and Food Chemistry,1998

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