Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin-Reference-Cited by-同舟云学术

Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

Published:2021-10 Issue: Volume:119 Page:106746
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kieserling Helena,Alsmeier Ingalisa M.,Steffen-Heins Anja,Keppler Julia K.^ORCID,Sevenich Robert,Rauh Cornelia^ORCID,Wagemans Anja Maria,Drusch Stephan

Funder

German Research Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference75 articles.

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3. Unfolding and refolding of β-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis;Belloque;Journal of Agricultural and Food Chemistry,2007

4. A 1H-NMR study on the effect of high pressures on β-lactoglobulin;Belloque;Journal of Agricultural and Food Chemistry,2000

5. Compression/expansion rheology of oil/water interfaces with adsorbed proteins. Comparison with the air/water surface;Benjamins;Langmuir,2006

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