Publication | Open Access
Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.
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Citations
32
References
2020
Year
Protein ChemistryBiochemistryProtein FoldingNatural SciencesFood BiophysicsWhey ProteinsChaperone-like ActivityGelation BehaviourProtein EngineeringProtein RefoldingBiomolecular Engineering
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