Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2008/SM/B718904D
Reference48 articles.
1. Understanding foods as soft materials
2. Conformational Aspects of Proteins at the Air/Water Interface Studied by Infrared Reflection−Absorption Spectroscopy
3. Correlation between Mechanical Behavior of Protein Films at the Air/Water Interface and Intrinsic Stability of Protein Molecules
4. Proteins and emulsifiers at liquid interfaces
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