Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes-Reference-Cited by-同舟云学术

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Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes

Published:2015-11 Issue: Volume:81 Page:942-950
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Xingfeng,Liu Wei,Zhong Junzhen,Luo Liping,Liu Chengmei,Luo Shunjing,Chen Lin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference49 articles.

1. The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions;Seta;Food Hydrocolloids,2013

2. Process conditions affect starch structure and its interactions with proteins in rice pasta;Barbiroli;Carbohydr. Polym.,2013

3. Interaction behaviors between chitosan and hemoglobin;Chen;Int. J. Biol. Macromol.,2008

4. Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis;Martínez;Food Hydrocolloids,2011

5. Turbidity and rheological properties of bovine serum albumin/pectin coacervates: Effect of salt concentration and initial protein/polysaccharide ratio;Ru;Carbohydr. Polym.,2012

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