Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review

Author:

Dokouhaki MinaORCID,Hung Andrew,Kasapis Stefan,Gras Sally L.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference74 articles.

1. Interaction and comparison of a class I hydrophobin from Schizophyllum commune and class II Hydrophobins Trichoderma reesei;Askolin;Biomacromolecules,2006

2. Overproduction, purification, and characterization of the Trichoderma reesei hydrophobin HFBI;Askolin;Applied Microbiology and Biotechnology,2001

3. Hydrophobins: Multifunctional biosurfactants for interface engineering;Berger;Journal of Biological Engineering,2019

4. On the link between foam coarsening and surface rheology: Why hydrophobins are so different;Blijdenstein;Soft Matter,2010

5. On the link between surface rheology and foam disproportionation in mixed hydrophobin HFBII and whey protein systems;Blijdenstein;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013

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