Dynamics of Competitive Adsorption of αs-Casein and β-Casein at Planar Triolein−Water Interface: Evidence for Incompatibility of Mixing in the Interfacial Film-Reference-Cited by-同舟云学术

Dynamics of Competitive Adsorption of αs-Casein and β-Casein at Planar Triolein−Water Interface: Evidence for Incompatibility of Mixing in the Interfacial Film

Published:2003-02-04 Issue:6 Volume:51 Page:1658-1665
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Damodaran Srinivasan¹,Sengupta Tapashi¹

Affiliation:

1. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020784v

Reference17 articles.

1. Coadsorption and exchange of lysozyme/β-casein mixtures at the air/water interface

2. Kinetics of Adsorption of Lysozyme and Bovine Serum Albumin at the Air–Water Interface from a Binary Mixture

3. Dynamics of Exchange between αS1-Casein and β-Casein during Adsorption at Air−Water Interface

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory;Food Hydrocolloids;2024-05

2. Food emulsions stabilized by proteins and emulsifiers: A review of the mechanistic explorations;International Journal of Biological Macromolecules;2024-03

3. Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer;International Journal of Biological Macromolecules;2023-03

4. Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions;Innovative Food Science & Emerging Technologies;2022-10

5. The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis;Food Research International;2022-07