Change in thermal stability and molecular structure characteristics of whey protein beta-lactoglobulin upon the interaction with levamisole hydrochloride
Mohammad Ghasemi, Saied Habibian-Dehkordi, Sadegh Farhadian
Topics & Concepts
Beta-lactoglobulinWhey proteinChemistryHydrochlorideBETA (programming language)ChromatographyThermal stabilityFood scienceOrganic chemistryComputer scienceProgramming languageProteins in Food SystemsProtein Interaction Studies and Fluorescence AnalysisProtein purification and stability