Keyphrases
β-lactoglobulin (β-lg)
100%
In Vitro Digestibility
100%
Site-specific Modification
100%
Chemical Modification
57%
Pepsin
42%
Differential Scanning Calorimetry
28%
Site-directed
28%
Cysteine
28%
Subunit Interface
28%
Pepsin Digestibility
28%
Unfolded Protein Response
14%
Sodium Dodecyl Sulfate
14%
Polyacrylamide Gel Electrophoresis
14%
Thiols
14%
Side Chain
14%
Arginine
14%
Structural Alterations
14%
Quaternary Structure
14%
Protein Stability
14%
Protein Subunit
14%
Amino Acid Composition
14%
Native Structure
14%
Amino Acid Residues
14%
Gastrointestinal Toxicity
14%
Protein Quality
14%
Cysteamine
14%
Iodine Potassium Iodide
14%
Chemical Groups
14%
Nutritional Value
14%
PDCAAS
14%
Allergenicity
14%
Protein Dissociation
14%
Diacetyl
14%
Nutritional Characteristics
14%
Food Science
In Vitro Digestibility
100%
Digestibility
71%
Nutritive Value
28%
Arginine
14%
Immunology and Microbiology
Digestion
100%
Chemical Modification
36%
Iodine
9%
Protein Subunit
9%
Protein Stability
9%
Allergenicity
9%
Protein Quaternary Structure
9%
Potassium Iodide
9%
Amino Acid Composition
9%
Pharmacology, Toxicology and Pharmaceutical Science
Beta Lactoglobulin
100%
Potassium Iodide
28%
Acid
14%
Diacetyl
14%
Cysteamine
14%
Gastrointestinal Toxicity
14%