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Interaction properties of -lactoglobulin and benzaldehyde and effect on foaming properties of -lactoglobulin

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Keywords: -Lactoglobulin; Aroma compound; Benzaldehyde; Foams; Heat denaturation; Ligand binding

Document Type: Research Article

DOI: http://dx.doi.org/10.1016/S0308-8146(00)00189-8

Affiliations: Laboratoire de Biophysique, Departement Science de l'Aliment, Ecole Nationale des Industries Alimentaires, 1 Avenue des Olympiades, 91744 Cedex, Massy, France

Publication date: November 15, 2000

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