Interactions of a major whey protein, β-lactoglobulin (BLG), with an anionic polysaccharide, dextran sulfate (DS), were investigated by nephelometric titration and high-sensitivity differential scanning calorimetry at pH 2.5-7.0 and NaCl concentrations of 0-500 mM. The pH-dependences of the light...
Author(s) : Burova, T. V.; Grinberg, N. V.; Dubovik, A. S.; Plashchina, I. G.; Usov, A. I.; Grinberg, V. Y.
Publisher : Elsevier Ltd, Oxford, UK
Journal article : Food Hydrocolloids 2022 Vol.122 ref.63