@article{chen_swaisgood_foegeding_1994, title={GELATION OF BETA-LACTOGLOBULIN TREATED WITH LIMITED PROTEOLYSIS BY IMMOBILIZED TRYPSIN}, volume={42}, ISSN={["1520-5118"]}, DOI={10.1021/jf00038a002}, abstractNote={The gelation of β-lactoglobulin treated by limited proteolysis with immobilized trypsin was studied by dynamic rheometry. Gelation conditions were (1) 80 o C for 3 h with 7% protein (w/v) and (2) 60 o C for 12 h with 7% (or 15%) protein (w/v). Thermal transition temperatures of the different components in the limited proteolysis mixture were determined by differential scanning calorimetry}, number={2}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={CHEN, SX and SWAISGOOD, HE and FOEGEDING, EA}, year={1994}, month={Feb}, pages={234–239} }
 @article{chen_swaisgood_1991, title={Characteristics of a structural domain prepared from beta-lactoglobulin by limited proteolysis with immobilized trypsin}, volume={74}, journal={Journal of Dairy Science}, author={Chen, S. X. and Swaisgood, H. E.}, year={1991}, pages={102} }
 @article{chen_swaisgood_1990, title={Preparation of a central domain of beta-lactoglobulin by limited proteolysis}, volume={73}, journal={Journal of Dairy Science}, author={Chen, S. X. and Swaisgood, H. E.}, year={1990}, pages={109} }