In Vitro Digestion of β-Lactoglobulin Fibrils Formed by Heat Treatment at Low pH
Author:
Affiliation:
1. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101722t
Reference34 articles.
1. Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin
2. Invited Review: β-Lactoglobulin: Binding Properties, Structure, and Function
3. Salt-dependent monomer-dimer equilibrium of bovine β-lactoglobulin at pH 3
4. Hydrolysis of β-lactoglobulin by thermolysin and pepsin under high hydrostatic pressure
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