2018•Food HydrocolloidsRequires access

Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin

Alice Marciniak, Shyam Suwal, G. J. Brisson, Michel Britten, Yves Pouliot, Alain Doyen

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Key concepts: Chemistry, Casein, Lactalbumin, Whey protein, Turbidity, Hydrostatic pressure, Alpha-lactalbumin, Protein aggregation

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Studying a chaperone-like effect of beta-casein on pressure-induced aggregation of beta-lactoglobulin in the presence of alpha-lactalbumin — Research Paper | ScholarLens