Beta-lactoglobulin denaturation by dissociation-coupled unfolding

By Galani D.   Owusu Apenten R.K.  

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 93-100

Elsevier

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The effects of pH on the rheology of -lactoglobulin/ -carrageenan mixed gels

By Ould Eleya M.M.   Turgeon S.L.  

Food Hydrocolloids, Vol. 14, Iss. 3, 2000-05 ,pp. : 245-251

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Mesoscopic structure and viscoelastic properties of -lactoglobulin gels at low pH and low ionic strength

By Sagis L.M.C.   Veerman C.   Ganzevles R.   Ramaekers M.   Bolder S.G.   van der Linden E.  

Food Hydrocolloids, Vol. 16, Iss. 3, 2002-05 ,pp. : 207-213

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Effect of protein aggregates on the complex coacervation between -lactoglobulin and acacia gum at pH 4.2

By Schmitt C.   Sanchez C.   Despond S.   Renard D.   Thomas F.   Hardy J.  

Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 403-413

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Use of fluorescence methods to monitor unfolding transitions in -lactoglobulin

By Busti P.   Scarpeci S.   Gatti C.   Delorenzi N.  

Food Research International, Vol. 35, Iss. 9, 2002-01 ,pp. : 871-877

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