Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface-Reference-Cited by-同舟云学术

Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface

Published:2003-09-03 Issue:21 Volume:19 Page:8964-8970
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Wierenga Peter A.¹,Meinders Marcel B. J.¹,Egmond Maarten R.¹,Voragen Fons A. G. J.¹,de Jongh Harmen H. J.¹

Affiliation:

1. Wageningen Centre for Food Sciences, P.O. Box 557, Diedenweg 20, 6700 AN, Wageningen, The Netherlands, Wageningen University and Research Centre, Wageningen, The Netherlands, TNO Nutrition and Food Research, Zeist, The Netherlands, and Utrecht University, Utrecht, The Netherlands

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/la034868p

Reference37 articles.

1. Network Forming Properties of Various Proteins Adsorbed at the Air/Water Interface in Relation to Foam Stability

2. Proteins at liquid interfaces

3. Kinetics of adsorption of globular proteins at an air-water interface

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