Mudgal, Prashant <br/><br/>
Effect of disulfide interactions and hydrolysis on the thermal aggregation of β-lactoglobulin.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Mar 2011 
 - 1491-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf101893v  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Disulfides--chemistry<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Hydrolysis<br/>Lactoglobulins--chemistry<br/>Pepsin A--metabolism<br/>Solutions<br/>Viscosity