Comparison of the effect of acylation and phosphorylation on surface pressure, surface potential and foaming properties of protein isolates from rapeseed (Brassica napus)-Reference-Cited by-同舟云学术

Comparison of the effect of acylation and phosphorylation on surface pressure, surface potential and foaming properties of protein isolates from rapeseed (Brassica napus)

Published:2002-05 Issue:3 Volume:15 Page:221-228
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Krause J.-P.

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference34 articles.

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2. Protein adsorption at liquid interfaces and the relationship to foam stability;Dickinson,1989

3. Protein at liquid interfaces: role of the molten globule state;Dickinson;Colloids Surf., B: Biointerfaces,1994

4. Proteins at liquid interfaces I. Kinetics of adsorption and surface denaturation;Graham;Colloid Interface Sci.,1979

5. Effect of succinylation on some physicochemical and functional properties of the 12S storage protein from rapeseed (Brassica napus L.);Gueguen;J. Agric. Food Chem.,1990

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