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

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 3, 1998, Pages 872-876

  Damodaran, Srinivasan ^a   Anand, Kamlesh ^a   Razumovsky, Lev ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Air water interface; Competitive adsorption; Egg proteins; Electrostatic interactions; Foaming properties; Functional properties; Lysozyme

Indexed keywords

EID: 0001119642     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970722i     Document Type: Article

References (16)

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