1996•Milk science international/MilchwissenschaftOpen access

The binding of alpha-lactalbumin and beta-lactoglobulin to casein micelles in milk treated by different heating systems

Milena Corredig, Douglas G. Dalgleish

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Key concepts: Alpha-lactalbumin, Beta-lactoglobulin, Lactalbumin, Casein, Whey protein, Alpha (finance), BETA (programming language), Chemistry

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The binding of alpha-lactalbumin and beta-lactoglobulin to casein micelles in milk treated by different heating systems — Research Paper | ScholarLens