Effect of amylose on ovalbumin surface activity at the air/water interface in the ternary system: amylose + ovalbumin + sodium caprate
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference27 articles.
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1. Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems;Food Hydrocolloids;2007-01
2. A Three Component Interaction among Starch, Protein, and Free Fatty Acids Revealed by Pasting Profiles;Journal of Agricultural and Food Chemistry;2003-03-21
3. Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins;Colloids and Surfaces B: Biointerfaces;2001-07
4. The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface;Food Hydrocolloids;2000-09-01
5. Proteins as functional components in colloidal foods;Current Opinion in Colloid & Interface Science;1998-12
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