Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability-Reference-Cited by-同舟云学术

Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability

Published:1997-10-01 Issue:10 Volume:45 Page:3813-3820
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Damodaran Srinivasan¹,Anand Kamlesh¹

Affiliation:

1. Department of Food Science, University of WisconsinMadison, 1605 Linden Drive, Madison, Wisconsin 53706

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970319b

Reference10 articles.

1. Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

2. Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface

3. Conformational change of hen egg ovalbumin during foam formation detected by 5,5'-dithiobis (2-nitrobenzoic acid)

4. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

5. Polymerization of whey proteins in whey protein-stabilized emulsions

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