Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate
Journal article
Aouzelleg, A. and Bull L-A (2004). Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate. Food research international. 37 (10), pp. 933-940. https://doi.org/10.1016/j.foodres.2004.06.007
Authors | Aouzelleg, A. and Bull L-A |
---|---|
Abstract | -lactoglobulin at pH 7 in the presence or absence of dextran sulphate (1:1 weight ratio) was |
Keywords | pressure, temperature, protein, polysaccharide, molten globule, functionality, food processing |
Year | 2004 |
Journal | Food research international |
Journal citation | 37 (10), pp. 933-940 |
Publisher | Elsevier |
ISSN | 0963-9969 |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.foodres.2004.06.007 |
Web address (URL) | https://www.sciencedirect.com/science/article/pii/S0963996904001413 |
Publication dates | |
Online | 01 Sep 2004 |
Publication process dates | |
Accepted | 22 Jun 2004 |
Deposited | 14 Feb 2022 |
Accepted author manuscript | License File Access Level Open |
https://openresearch.lsbu.ac.uk/item/8wz7v
Download files
55
total views102
total downloads0
views this month0
downloads this month