Soybean Oleosomes Behavior at the Air–Water Interface
Author:
Affiliation:
1. Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany
2. Institut für Pharmazie und Biochemie, Johannes Gutenberg Universität Mainz, Johann-Joachim-Becher-Weg 30, 55128 Mainz, Germany
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jp211871v
Reference38 articles.
1. Emulsifying properties of proteins: evaluation of a turbidimetric technique
2. Interface stability and copolymers: Application to food systems
3. Mixed protein–polysaccharide interfacial layers: effect of polysaccharide charge distribution
4. Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface
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