Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing-Reference-Cited by-同舟云学术

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Structure of whey protein hydrolysate used as emulsifier in wet and dried oil delivery systems: Effect of pH and drying processing

Published:2022-10 Issue: Volume:390 Page:133169
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rahmani-Manglano Nor E.,Jones Nykola C.,Hoffmann Søren V.,Guadix Emilia M.,Pérez-Gálvez Raúl,Guadix Antonio,García-Moreno Pedro J.

Funder

International Studies Association

Government of Spain Ministry of Science and Innovation

Secretaría de Estado de Investigacion, Desarrollo e Innovacion

Family Process Institute

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. A reference dataset for the analyses of membrane protein secondary structures and transmembrane residuesusing circular dichroism spectroscopy;Abdul-Gader;Bioinformatics,2011

2. Effects of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007

3. Sequence-specific determination of protein and peptide concentrations by absorbance at 205 nm;Anthis;Protein Science,2013

4. Structural requirements for the association of native and partially folded conformations of α-lactalbumin with model membranes;Bañuelos;Biochemistry,1996

5. Conformational changes of bovine serum albumin upon its adsorption in dodecane-in-water emulsions as revealed by front-face steady-state fluorescence;Casterlain;BBA - General Subjects,1994

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