Study of Protein−Lipid Interactions at the Bovine Serum Albumin/Oil Interface by Raman Microspectroscopy-Reference-Cited by-同舟云学术

Study of Protein−Lipid Interactions at the Bovine Serum Albumin/Oil Interface by Raman Microspectroscopy

Published:2005-01-26 Issue:4 Volume:53 Page:845-852
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meng Guangtao¹,Chan Judy C. K.¹,Rousseau Dérick¹,Li-Chan Eunice C. Y.¹

Affiliation:

1. Faculty of Agriculture, Food Science Building, The University of British Columbia, 6650 N.W. Marine Drive, Vancouver, British Columbia, Canada V6T 1Z4, and School of Nutrition, Ryerson University, 350 Victoria Street, Toronto, Ontario, Canada M5B 2K3

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040259r

Reference48 articles.

1. Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence

2. Proteins at air‐water and oil‐water interfaces: Static and dynamic aspects

3. Interfacial properties of tryptic peptides of .beta.-lactoglobulin

4. Elucidation of Protein−Lipid Interactions in a Lysozyme−Corn Oil System by Fourier Transform Raman Spectroscopy

5. The dissolution state of a triglyceride molecule in water and its orientation state at the air-water interface.

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