White Wine Proteins: How Does the pH Affect Their Conformation at Room Temperature?-Reference-Cited by-同舟云学术

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White Wine Proteins: How Does the pH Affect Their Conformation at Room Temperature?

Published:2013-08-09 Issue:33 Volume:29 Page:10475-10482
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Dufrechou Marie¹²³,Vernhet Aude¹²³,Roblin Pierre⁴⁵,Sauvage François-Xavier¹²³,Poncet-Legrand Céline¹²³

Affiliation:

1. INRA, UMR1083 SPO, F-34060 Montpellier, France

2. Montpellier SupAgro, UMR1083 SPO, F-34060 Montpellier, France

3. Université Montpellier 1, UMR1083 SPO, F-34060 Montpellier, France

4. Synchrotron SOLEIL, Gif Sur Yvette, France

5. URBIA-Nantes, INRA Centre de Nantes, 60 rue de la Géraudière, 44316 Nantes, France

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la401524w

Reference41 articles.

1. Protein Misfolding and Aggregation

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1. Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties;Food Research International;2024-06

2. Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine;Australian Journal of Grape and Wine Research;2024-01

3. Research progress of protein haze in white wines;Food Science and Human Wellness;2023-09

4. Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation;Molecules;2022-09-28

5. White Wine Protein Instability: Origin, Preventive and Removal Strategies;Grapes and Wine;2022-06-15

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