Characterization of the Emulsification Properties of 2S Albumins from Sunflower Seed-Reference-Cited by-同舟云学术

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Characterization of the Emulsification Properties of 2S Albumins from Sunflower Seed

Published:2002-03 Issue:1 Volume:247 Page:177-185
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Burnett Gary R.,Rigby Neil M.,Clare Mills E.N.,Belton Peter S.,Fido Roger J.,Tatham Arthur S.,Shewry Peter R.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference38 articles.

1. An Introduction to Food Colloids;Dickinson,1992

2. Conformational changes of bovine serum albumin upon its adsorption in dodecane-in-water emulsions as revealed by front-face steady-state fluorescence

3. Competitive Adsorption of Egg White Proteins at the Air−Water Interface: Direct Evidence for Electrostatic Complex Formation between Lysozyme and Other Egg Proteins at the Interface

4. Coalescence stability of emulsion-sized droplets at a planar oil–water interface and the relationship to protein film surface rheology

5. Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

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