Journal of Dairy Science · 1984 · 380 citations · 24 references
AgricultureBiochemistryFood ScienceFood AnalysisProtein BiochemistryThermal AnalysisAmino Acid PropertiesMilk ProteinsPhysicochemical Properties Of MilkProtein AnalysisProteins In FoodsWhey ProteinsHeating ConditionsNative-state StabilityWhey Protein ChemistryWhey Protein FoamingWhey Protein Functional PropertiesWhey Protein SolubilityWhey Protein StructureWhey Protein Thermal Stability
Structure and solubility of whey proteins are interrelated and affected by commonly used heat treatments. The relation between these characteristics, however, varies with the nature of the protein and the composition of the protein solution.
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α-Lactalbumin: A calcium metalloprotein
Yoshiki Hiraoka, Tatsuhisa Segawa, Kunihiro Kuwajima et al. · Biochemical and Biophysical Research Communications · 1980 · 290 citations
Raman studies of bovine serum albumin
V. J. C. Lin, Jack L. Koenig · Biopolymers · 1976 · 272 citations