Heat-induced aggregation of a globular egg-white protein in aqueous solution: Investigation by atomic force microscope imaging and surface force mapping modalities

Langmuir

Volumn 19, Issue 7, 2003, Pages 2880-2887

  Najbar, Lidia V ^a   Considine, Robert F ^a,c   Drummond, Calum J ^a,b  

^a CSIRO   (Australia)

^b Cap XX Pty Ltd   (Australia)

^c Barwon Water   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

GEL ELECTROPHORESIS; GLOBULAR EGG-WHITE PROTEIN; HETEROGENEITY; INTERFACIAL SPRING CONSTANT; OVALBUMIN; SURFACE FORCE MAPPING;

ADSORPTION; AGGLOMERATION; ATOMIC FORCE MICROSCOPY; ELECTROPHORESIS; HEAT TREATMENT; INTERFACES (MATERIALS); MOLECULAR STRUCTURE; MONOMERS; SOLUTIONS; SURFACE PROPERTIES;

PROTEINS;

EID: 0038399784     PISSN: 07437463     EISSN: None     Source Type: Journal    
DOI: 10.1021/la0263108     Document Type: Article

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