Molecular chaperone-like properties of sodium caseinate to suppress the pressure-induced aggregation of β-lactoglobulin

Jin-Song HeCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, People’s Republic of ChinaCorrespondence[email protected]
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Qing GaoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, People’s Republic of ChinaView further author information

Tai-Hua MuInstitute of Agro-Food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing, People’s Republic of ChinaView further author information

Norihiro AzumaDepartment of Applied Biochemistry, Utsunomiya University, Utsunomiya, JapanView further author information

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Molecular chaperone-like properties of sodium caseinate to suppress the pressure-induced aggregation of β-lactoglobulin

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Molecular chaperone-like properties of sodium caseinate to suppress the pressure-induced aggregation of β-lactoglobulin

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