Effect of small molecule surfactants on molecular parameters and thermodynamic properties of legumin in a bulk and at the air–water interface depending on a protein structure in an aqueous medium-Reference-Cited by-同舟云学术

Effect of small molecule surfactants on molecular parameters and thermodynamic properties of legumin in a bulk and at the air–water interface depending on a protein structure in an aqueous medium

Published:1999-01 Issue:3-6 Volume:12 Page:271-285
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Belyakova Larisa E,Semenova Maria G,Antipova Anna S

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference48 articles.

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3. N. Krog, N.M. Barfod, Interfacial properties of emulsifier/protein films related to food emulsions, AIChE, San Francisco 86 (1990) 1.

4. Food Colloids. Proteins, Lipids and Polysaccharides;Pelan,1997

5. Competitive adsorption of lecithin and .beta.-casein in oil-in-water emulsions

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