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Cunninghamia lanceolata plantations in China
Mammalian lairs in paleo ecological studies and palynology
Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter-like products
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Desensitizing efficacy of Colgate Sensitive Maximum Strength and Fresh Mint Sensodyne dentifrices
Administration of fluid by subcutaneous infusion: revival of a forgotten method
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Schizophrenia for primary care providers: how to contribute to the care of a vulnerable patient population
Geochemical pattern analysis; method of describing the Southeastern limestone regional aquifer system
Incidence of low birth weights in a hospital of Mexico City
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The ember tetra: a new pygmy characid tetra from the Rio das Mortes, Brazil, Hyphessobrycon amandae sp. n. (Pisces, Characoidei)
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Observations of the propagation velocity and formation mechanism of burst fractures caused by gunshot
Systolic blood pressure in a population of infants in the first year of life: the Brompton study
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Synergistic Interaction Between -Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation


Synergistic Interaction Between -Lactoglobulin and Bovine Serum Albumin in Heat-Induced Gelation



Journal of Dairy Science 77(6): 1487-1493



ISSN/ISBN: 0022-0302

DOI: 10.3168/jds.s0022-0302(94)77087-9


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(PDF emailed within 0-6 h: $19.90)

Accession: 068464928

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Related references

Synergistic interaction between b-lactoglobulin and bovine serum albumin in heat-induced gelation. Journal of Dairy Science 77: 87-93, 1994

Synergistic interaction between beta-lactoglobulin and bovine serum albumin in heat-induced gelation. Journal of dairy science 77(6): 1487-1493, 1994

Heat-Induced Interactions and Gelation of Mixtures of Bovine β-Lactoglobulin and Serum Albumin. Journal of Agricultural and Food Chemistry 44(3): 804-810, 1996

Heat-induced interactions and gelation of mixtures of bovine b-lactoglobulin and serum albumin. Journal of Agricultural and Food Chemistry 44: 4-10, 1996

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Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents. Food Chemistry 40(1): 55-69, 1991

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