Chemical changes in Beta-Lactoglobulin structure during ageing of protein-stabilized emulsions.
| Autor: | Leaver, Jeffrey, Law, Andrew J. R. |
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| Zdroj: | International Journal of Food Science & Technology; Oct-Dec99, Vol. 34 Issue 5/6, p503, 6p, 1 Diagram, 1 Chart, 4 Graphs |
| Abstrakt: | Presents information on a study which showed that similar changes occur when beta-lactoglobulin, a globular serum protein, is used to stabilize the oil-water interface. Materials and methods; Results; Discussion. |
| Databáze: | Complementary Index |
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