Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation-Reference-Cited by-同舟云学术

Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation

Published:2010-09-28 Issue:11 Volume:11 Page:2912-2918
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Pereira Ricardo N.¹,Souza Bartolomeu W. S.¹,Cerqueira Miguel A.¹,Teixeira José A.¹,Vicente António A.¹

Affiliation:

1. IBB-Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho Campus de Gualtar, 4700-035 Braga, Portugal

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm100681a

Reference65 articles.

1. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation

2. Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine

3. Production and properties of edible film using whey protein

4. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils

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