Investigation of the molecular level interactions between mucins and food proteins: Spectroscopic, tribological and rheological studies

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Celebioglu, Hilal Yilmaz (2017)
  • Publisher: National Food Institute, Technical University of Denmark

The thesis investigated the structure and molecular-level interaction of β-lactoglobulin (BLG) and mucins, representing major components of the dairy products and saliva/digestion systems, respectively. Mucins are long glycoprotein molecules responsible for the gel natu... View more
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