Journal
SOFT MATTER
Volume 4, Issue 6, Pages 1147-1150Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/b800106e
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Funding
- Engineering and Physical Sciences Research Council [GR/S98375/01] Funding Source: researchfish
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beta-lactoglobulin is a protein of huge importance to the food industry, and as such it has been extensively studied by the food community sui generis. However, recently there has been an increasing number of studies approaching the protein from a soft matter perspective. Here it is shown how its behaviour can be seen to be generic, in so far as its forms of aggregation are actually typical of many other proteins under comparable conditions, and hence that it is useful to seek unifying mechanisms for its behaviour.
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