Comparative behaviour of goat β and αs1-caseins at the air–water interface and in solution-Reference-Cited by-同舟云学术

Comparative behaviour of goat β and αs1-caseins at the air–water interface and in solution

Published:2007-12 Issue:8 Volume:21 Page:1330-1343
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Beaufils Sylvie,Hadaoui-Hammoutène Rachida,Vié Véronique,Miranda Guy,Perez Javier,Terriac Emmanuel,Henry Gwenaële,Delage Marie-Madeleine,Léonil Joëlle,Martin Patrice,Renault Anne

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Effect of self-association of αs1-casein and its cleavage fractions αs1-casein(136–196) and αs1-casein(1–197), on aromatic circular dichroic spectra: comparison with predicted models

2. Content of αs1-Casein and Coagulation Properties in Goat Milk

3. Ellipsometry Study of 2D Crystallization of 1-Alcohol Monolayers at the Water Surface

4. Foams and surface rheological properties of β-casein, gliadin and glycinin

5. Data appraisal, evaluation and display for synchrotron radiation experiments: Hardware and software

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