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Volumn 13, Issue 1, 1991, Pages 26-30

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

Author keywords

adsorption; emulsions; oil water interface; polymerization; protein films; SDS PAGE; Sulphydryl disulphide interchange; surface viscosity; lactalbumin; lactoglobulin

Indexed keywords

BETA LACTOGLOBULIN;

EID: 0026026073     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/0141-8130(91)90006-G     Document Type: Article
Times cited : (262)

References (18)
  • 15
    • 0009949613 scopus 로고
    • Functional Properties of Nonfat Dairy Ingredients — A Review. Modification of Lactose and Products Containing Whey Proteins,
    • (1985) Journal of Dairy Science , vol.68 , pp. 2206
    • Modler1
  • 16
    • 84976156372 scopus 로고
    • Interaction between heated κ-casein and β-lactoglobulin: predominance of hydrophobic interactions in the initial stages of complex formation
    • (1988) Journal of Dairy Research , vol.55 , pp. 67
    • Haque1    Kinsella2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.