Emulsifying and Structural Properties of β-Lactoglobulin at Different PHs

Abstract

Journal Article Emulsifying and Structural Properties of β-Lactoglobulin at Different PHs Get access Makoto Shimizu, Makoto Shimizu Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan Search for other works by this author on: Oxford Academic Google Scholar Masayoshi Saito, Masayoshi Saito Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan Search for other works by this author on: Oxford Academic Google Scholar Kunio Yamauchi Kunio Yamauchi Department of Agricultural Chemistry, The University of Tokyo, Bunkyo-ku, Tokyo 113, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 49, Issue 1, 1 January 1985, Pages 189–194, https://doi.org/10.1080/00021369.1985.10866680 Published: 01 January 1985 Article history Received: 15 August 1984 Published: 01 January 1985