Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties-Reference-Cited by-同舟云学术

Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties

Published:2007-12-29 Issue:2 Volume:56 Page:461-468
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hiller Beate¹,Lorenzen Peter Chr.¹

Affiliation:

1. Institute of Dairy Chemistry and Technology, Federal Research Centre for Nutrition and Food, Location Kiel, Hermann-Weigmann-Strasse 1, D-24103 Kiel, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072400c

Reference61 articles.

1. Hydrophobicity of Bovine Serum Albumin and Ovalbumin Determined Using Uncharged (PRODAN) and Anionic (ANS-) Fluorescent Probes

2. Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates

3. On the average hydrophobicity of proteins and the relation between it and protein structure

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