REACTION-KINETICS OF THE DENATURATION OF WHEY PROTEINS IN MILK

被引：379

作者：

DANNENBERG, F ^{[1
]}

KESSLER, HG ^{[1
]}

机构：

[1] TECH UNIV MUNICH,INST DAIRY SCI & FOOD PROC ENGN,D-8050 FREISING,FED REP GER

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb10223.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：258 / 263

页数：6

共 27 条

[1]

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DANNENBERG, F ;

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[3]

Dannenberg F., 1986, THESIS TU MUNICH

[4]

DEWIT JN, 1983, NETH MILK DAIRY J, V37, P37

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YON, J .

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[7]

ELSHAZLY A, 1978, MILCHWISSENSCHAFT, V33, P166

[8] HEAT DENATURATION OF BETA-LACTOGLOBULINS A AND B [J].

GOUGH, P ;

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[9] MEASUREMENT OF THERMAL-DENATURATION OF BETA-LACTOGLOBULIN AT PH 2.5 [J].

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JOURNAL OF DAIRY SCIENCE, 1980, 63 (07) :1043-1051

[10]

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