Stability parameters for -lactoglobulin thermal dissociation and unfolding in phosphate buffer at pH 7.0

By Apenten R.K.O.   Khokhar S.   Galani D.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 95-103

Elsevier

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Corrigendum to ''Complex coacervation between beta-lactoglobulin and acacia gum in aqueous medium'' [Food Hydrocolloids 13/6 (1999) 483-496]

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Food Hydrocolloids, Vol. 14, Iss. 6, 2000-11 ,pp. : 617-617

Elsevier

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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

Elsevier

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The effect of protein unfolding stability on their rates of irreversible denaturation

By Owusu Apenten R.K.  

Food Hydrocolloids, Vol. 12, Iss. 1, 1998-01 ,pp. : 1-8

Elsevier

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Effects of high pressure and low temperature on -lactoglobulin unfolding and aggregation

By Kolakowski P.   Dumay E.   Cheftel J.-C.  

Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. : 215-232

Elsevier

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