Competitive Adsorption of Egg White Proteins at the Air−Water Interface: Direct Evidence for Electrostatic Complex Formation between Lysozyme and Other Egg Proteins at the Interface-Reference-Cited by-同舟云学术

Competitive Adsorption of Egg White Proteins at the Air−Water Interface: Direct Evidence for Electrostatic Complex Formation between Lysozyme and Other Egg Proteins at the Interface

Published:1998-02-19 Issue:3 Volume:46 Page:872-876
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,Razumovsky Lev¹

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/jf970722i

Reference16 articles.

1. Properties of Ovalbumin, Conalbumin, and Lysozyme at an Oil-Water Interface and in an Emulsion System

2. Kinetics of Adsorption of Lysozyme and Bovine Serum Albumin at the Air–Water Interface from a Binary Mixture

3. The interaction of bovine serum albumin and lysozyme and its effect on foam composition

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