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Effect of homogenization and pasteurization on the structure and stability of whey protein in milk
Online Contents | 2015| -
Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products
Online Contents | 2012| -
Physical Properties, Molecular Structures, and Protein Quality of Texturized Whey Protein Isolate: Effect of Extrusion Temperature
American Chemical Society | 2011| -
Implication of C-Terminal Deletion on the Structure and Stability of Bovine #946-casein
Online Contents | 2005| -
Structural and Thermal Stability of β‑Lactoglobulin as a Result of Interacting with Sugar Beet Pectin
American Chemical Society | 2014| -
Reactions between β-Lactoglobulin and Genipin: Kinetics and Characterization of the Products
American Chemical Society | 2012| -
Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction
British Library Online Contents | 2018| -
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating
British Library Online Contents | 2017|
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