Influence of the ionic strength on the heat-induced aggregation of the globular protein β-lactoglobulin at pH 7
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference32 articles.
1. Clark AH. In: Mitchell JR, editor. Functional properties of food macromolecules. London and New-York: Elsevier Applied Science; 1998. p. 77.
2. Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to β-lactoglobulin heat-induced gelation
3. Fractal Analysis of Aggregates Formed by Heating Dilute BSA Solutions Using Light Scattering Methods
4. Light Scattering Study of Heat-Induced Aggregation and Gelation of Ovalbumin
5. Growth and structure of aggregates of heat-denatured beta-Lactoglobulin
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