| review article | Q7318358 |
| scholarly article | Q13442814 |
| P50 | author | William Sawyer | Q124361923 |
| P2860 | cites work | Ultracentrifugal and electrophoretic studies on the milk proteins: Introduction and preliminary results with fractions from skim milk | Q42585202 |
| Effect of pH on β-Lactoglobulins | Q59088146 | ||
| Action of heat on cow k-casein. Heat caseino-glycopeptide | Q71989485 | ||
| Reversible Heat-Induced Dissociation of the Alpha-Casein Complex | Q72237200 | ||
| Reactivity of sulfhydryls in several β-lactoglobulins | Q72282688 | ||
| Changes in milk proteins treated with hydrogen peroxide | Q72334555 | ||
| Thiol-disulfide Interchange in Formation of β-Lactoglobulin-κ-Casein Complex | Q72346240 | ||
| On the conformation of caseins. Optical rotatory properties | Q72779852 | ||
| Zone electrophoresis of beta-lactoglobulins | Q72926965 | ||
| Interaction between casein and omega-lactoglobulin on heating | Q73597657 | ||
| THE PRESENCE OF SULPHYDRYL GROUPS IN K-CASEIN | Q76733251 | ||
| P433 | issue | 9 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | genetics | Q7162 |
| casein | Q193970 | ||
| food science | Q1637030 | ||
| lactoglobulins | Q58517740 | ||
| P304 | page(s) | 1347-1355 | |
| P577 | publication date | 1969-09-01 | |
| P1433 | published in | Journal of Dairy Science | Q2293258 |
| P1476 | title | Complex Between β-Lactoglobulin and κ-Casein. A Review | |
| P478 | volume | 52 |
| Q57751450 | Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream |
| Q38116506 | Chemistry of Milk Proteins in Food Processing |
| Q46424825 | Coaggregation of κ-Casein and β-Lactoglobulin Produces Morphologically Distinct Amyloid Fibrils |
| Q36053942 | Colorimetric analysis of protein sulfhydryl groups in milk: applications and processing effects |
| Q72730468 | Determination of native and denatured milk proteins by high-performance size exclusion chromatography |
| Q34408398 | Distribution of proteins in concentrated skim milk reconstituted from low- and high-heat milk powders. |
| Q54539148 | Effects of adding potassium iodate to milk before UHT treatment: I. Reduction in the amount of deposit on the heated surfaces |
| Q69158015 | Fractionation of proteins in reconstituted skim-milk |
| Q71440895 | Heat-induced association of beta-lactoglobulin and casein micelles |
| Q38481299 | Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review |
| Q33804103 | Mapping the glycoxidation product Nε-carboxymethyllysine in the milk proteome |
| Q41525016 | Milk protein-derived opioid receptor ligands |
| Q40196508 | Milk proteins: physicochemical and functional properties |
| Q26996560 | Paneer-An Indian soft cheese variant: a review |
| Q47949818 | Polarimetric and chromatographic investigation of the anaerobic alkaline denaturation of bovine beta-lactoglobulin A and B. Evidence for thiol-disulfide exchange |
| Q51659514 | Processing factors that influence casein and serum protein separation by microfiltration |
| Q39153242 | Relationship between thermal treatment of milk and hysteresis of the milk protein system. II. Studies on casein micelles (author's transl) |
| Q39867635 | Reviews of the progress of dairy science. Section C. Chemistry of milk proteins |
| Q47229953 | Size distribution of casein micelles during milk coagulation |
| Q41740787 | Stability of buffalo casein micelles |
| Q44026669 | The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk |
| Q69366750 | The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk |
| Q68935864 | The influence of lysolecithin on the complex formation between β-lactoglobulin and κ-casein |
| Q41139712 | Thermal unfolding of beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin. A thermodynamic approach |
| Q55898473 | UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review |
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