Thermodynamic Analysis of the Impact of the Surfactant−Protein Interactions on the Molecular Parameters and Surface Behavior of Food Proteins-Reference-Cited by-同舟云学术

Thermodynamic Analysis of the Impact of the Surfactant−Protein Interactions on the Molecular Parameters and Surface Behavior of Food Proteins

Published:2005-11-22 Issue:1 Volume:7 Page:101-113
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Semenova Maria G.¹,Belyakova Larisa E.¹,Polikarpov Yurii N.¹,Il'in Michael M.¹,Istarova Tatyana A.¹,Anokhina Maria S.¹,Tsapkina Elena N.¹

Affiliation:

1. Institute of Biochemical Physics of Russian Academy of Sciences, Vavilov str. 28, 119991 Moscow, Russia

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm050455m

Reference62 articles.

1. Surfaces properties of silica gels modified with hydrophobic groups

2. On relationships between molecular structure, interaction and surface behavior in mixture: small-molecule surfactant+protein

3. Semenova, M. G.; Il'in, M. M.; Belyakova, L. E.; Antipova, A. S. InColloids, Biopolymers and Materials; Dickinson, E., van Vliet, T., Eds.; Royal Society of Chemistry: Cambridge, U.K., 2003; pp 377−387.

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