Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface-Reference-Cited by-同舟云学术

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Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface

Published:2021-11 Issue: Volume:120 Page:106866
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Luo Yilun,Zheng Wei,Shen Qian,Zhang Li,Tang Cuie,Song Rong,Liu Shilin,Li Bin,Chen Yijie

Funder

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Hubei University of Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. UV–Vis spectroscopy of tyrosine side-groups in studies of protein structure. Part 1: Basic principles and properties of tyrosine chromophore;Antosiewicz;Biophys. Rev.,2016

2. UV–Vis spectroscopy of tyrosine side-groups in studies of protein structure. Part 2: Selected applications;Antosiewicz;Biophys. Rev.,2016

3. Techno-functional properties of pea (Pisum sativum) protein isolates - a review;Barać;Acta Periodica Technologica,2015

4. Centrifugal partition chromatography as a tool for preparative purification of pea albumin with enhanced yields;Bérot;Journal of Chromatography B,2007

5. Behaviour of BSA and of BSA-derivatives at the air/water interface;Berthold;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2007

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