title: Heat-induced changes in thiol availability of beta-lactoglobulin.
authors.affiliation: Department of Food Bioengineering, Faculty of Food Science and Engineering, University Dunarea de Jos, Galati, Romania.
authors.forename: Nicoleta
authors.initials: N
authors.lastname: Sava
authors.forename: Iesel
authors.initials: I
authors.lastname: Van der Plancken
authors.forename: Wendie
authors.initials: W
authors.lastname: Claeys
authors.forename: Marc
authors.initials: M
authors.lastname: Hendrickx
mesh_terms: D004220:Disulfides / Q000032:analysis; D006358:Hot Temperature; D007700:Kinetics; D007782:Lactoglobulins / Q000737:chemistry*; D011489:Protein Denaturation; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013816:Thermodynamics
chemical_list: D004220:Disulfides; D007782:Lactoglobulins; D013438:Sulfhydryl Compounds