Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed

Thomas Croguennec; Brendan T. O’Kennedy; Raj Mehra

doi:10.1016/j.idairyj.2003.09.005

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Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed

Thomas Croguennec Brendan T. O’Kennedy Raj Mehra

Year: 2003 Journal: International Dairy Journal Vol: 14 (5)Pages: 399-409 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2003.09.005

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Keywords:

Chemistry Monomer Dimer Tetramer Trimer Denaturation (fissile materials) Kinetics Protein aggregation Molecule Salt (chemistry) Chromatography Crystallography Organic chemistry Polymer Biochemistry Nuclear chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed

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