Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH

Published 2007 View Full Article

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Title
Effects of dextran sulfate, NaCl, and initial protein concentration on thermal stability of β-lactoglobulin and α-lactalbumin at neutral pH
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 5, Pages 752-762
Publisher
Elsevier BV
Online
2007-03-25
DOI
10.1016/j.foodhyd.2007.03.003

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