Time-Resolved Fluorescence and Fluorescence Quenching in Model Food Emulsion Stabilized by B-Lactoglobulin (original) (raw)
2018, HAL (Le Centre pour la Communication Scientifique Directe)
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. Normalized fluorescence emission spectra (excitation wavelength 295 nm) of a solution of milk proteins in water: R-lactalbumin, -lactobglobulin, and casein. Concentrations correspond to approximate tryptophan concentrations of 10 -5 M. Casein is from bovine milk and a mixture of R-, -, γ-, and κ-casein.
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