6Mcswiney M, Singh H, Campanella. Thermal aggregation and gelation of bovine β-lactoglobulin[J]. Food Hydrocolloids, 1994, 8: 441-453.
7Katou H, Hoshino M, Kamikubo H, et al. Nativelike beta-hairpin retained in the cold-denatured state of bovine beta-laetoglobulin[J]. Mol Boil, 2001, 310(2): 471-484.
9Zhi Yong J, Arun K. Gelation of pH-aggregted whey protein isolate solution induced by heat, proteinase, calcium sah,and acidulate[J]. J Agric Food Chem, 1998, 46: 1830-1835.
10Tanaka N, Tsurui Y, Kobayashi I, et al. Modification of the single unpaired sulfhydryl group of intermolecular S-S exchange in the pressure denaturation [single SH of beta-lactoglobulin and pressure denaturation][J], Int Biol Macromol, 1996, 19(1): 63-68.
7MARLEEN V. Kinetics of heat-induced aggregation ofβ - lactoglobulin[J]. J Agric Food Chem, 1998, 46:896 - 903.
8JACQUIIINE GEZIMATI. Heat-induced interactions and gelatin of mixtures of β-1actoglobulin and α-lactalbumin[J] .J Agric Food Chem, 1997,45:1 130-1 136.
9DANNENBERG F. Reaction kinetics of the denaturation of whey pro teins in milk[J]. J Food Sci, 1988, 53 ( 1 ): 258 - 263.
10STEFANIA IAMETTI Structural features and reversible association of different quaternary structures of β-lactoglobulin[J]. J Agric Food Chen, 1998,46:2 159 -2 166.
6HATTORI M, NUMAMOTO K, KOBAYASHI K, et al. Functional changes in beta-lactoglobulin by conjugation with cationic saccharides [J]. J Agric Food Chem, 2000, 48(6): 2050-2056.
7AOKI T, ISKANDAR S, YOSHIDA T, et al. Reduced immunogenicity of beta-lactoglobulin by conjugating with chitosan[J]. Biosci Bioteclmol Biochem, 2006, 70(10): 2349-2356.
8FOEGEDING E A, DAVIS J P, DOUCET D. Advances in modifying and understanding whey protein functionality[J]. Food Science & Technology, 2002, 13(5): 151-159.
9WROBLEWSKA B, KARAMACM, AMAROWICZ R, et al. Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis[J]. International Journal of Food Science and Technology, 2004, 39(8): 839-850.
10ZHONG Junzhen, LIU Chengmei, LILT Wei, et al. Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobufin[J]. Eur Food Res Technol, 2011, doi: 10.1007/s00217-011-1500-2.
