Interfacial Properties of Gluten Monolayers Spread on Various Chloride Salt Solutions. Effects of Electrolytes, Salt Concentrations, and Temperature

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 9, 1998, Pages 3535-3539

  Balla, Abdourahamane ^a   Razafindralambo, Hary ^a   Blecker, Christophe ^a   Paquot, Michel ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Gluten; Interface; Monolayer; Protein interactions; Salts

Indexed keywords

EID: 0004860427     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf971006j     Document Type: Article

References (24)

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