Electrochemical Studies of the Effect of Temperature and pH on the Adsorption of α-Lactalbumin at Pt-Reference-Cited by-同舟云学术

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Electrochemical Studies of the Effect of Temperature and pH on the Adsorption of α-Lactalbumin at Pt

Published:2000-09-28 Issue:22 Volume:16 Page:8480-8488
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Cabilio Nora R.¹,Omanovic Sasha¹,Roscoe Sharon G.¹

Affiliation:

1. Department of Chemistry, Acadia University, Wolfville, Nova Scotia B0P 1X0, Canada

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/la0003948

Reference62 articles.

1. Impact and control of fouling in milk processing

2. Engineering and chemical factors associated with fouling and cleaning in milk processing

3. INFLUENCE OF SOLID SURFACE ENERGY ON PROTEIN ADSORPTION

4. THE ROLE OF SURFACE FORCES IN FOULING OF STAINLESS STEEL IN THE DAIRY INDUSTRY

5. MILK PROTEIN/STAINLESS STEEL INTERACTION RELEVANT TO THE INITIAL STAGE OF FOULING IN THERMAL PROCESSING

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4. Indirect Nanoplasmonic Sensing Platform for Monitoring Temperature-Dependent Protein Adsorption;Analytical Chemistry;2017-11-07

5. Effect of pH and Glucose on the Stability of α-lactalbumin;Food Biophysics;2016-01-11

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