Conformational Changes of α-Lactalbumin Adsorbed at Oil–Water Interfaces: Interplay between Protein Structure and Emulsion Stability-Reference-Cited by-同舟云学术

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Conformational Changes of α-Lactalbumin Adsorbed at Oil–Water Interfaces: Interplay between Protein Structure and Emulsion Stability

Published:2012-01-18 Issue:5 Volume:28 Page:2357-2367
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Zhai Jiali¹²,Hoffmann Søren V.³,Day Li²,Lee Tzong-Hsien¹,Augustin Mary Ann²,Aguilar Marie-Isabel¹,Wooster Tim J.²

Affiliation:

1. Department of Biochemistry and Molecular Biology, Monash University, Clayton, VIC 3800, Australia

2. CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

3. Institute for Storage Ring Facilities (ISA), Aarhus University, Ny Munkegade 120, DK-8000 Aarhus C, Denmark

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/la203281c

Reference64 articles.

1. Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

2. Flocculation of protein-stabilized oil-in-water emulsions

3. Role of Postadsorption Conformation Changes of β-Lactoglobulin on Its Ability To Stabilize Oil Droplets against Flocculation during Heating at Neutral pH

4. Impact of Protein Surface Denaturation on Droplet Flocculation in Hexadecane Oil-in-Water Emulsions Stabilized by β-Lactoglobulin

5. Protein-stabilized emulsions

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4. Oil density and viscosity affect emulsion stability and destabilization mechanism;Journal of Food Engineering;2024-04

5. Bovine α-lactalbumin: Source, extraction, techno-functional properties, and applications as a (nano-) delivery system for nutraceuticals;Trends in Food Science & Technology;2024-04

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