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