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Volumn 5, Issue 20, 2009, Pages 4033-4041

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

Author keywords

[No Author keywords available]

Indexed keywords

ABRUPT TRANSITION; BOUND PROTEINS; CHARACTERISTIC LENGTH; CONCENTRATION FLUCTUATION; GEL STRUCTURES; GLOBULAR PROTEINS; HOMOGENEOUS GELS; LACTOGLOBULIN; LENGTH SCALE; NACL CONCENTRATION; PROTEIN AGGREGATES; SCATTERING TECHNIQUES; SCREENING LENGTHS; STRONG INTERACTION; STRUCTURAL CHANGE; WEAK INTERACTIONS;

EID: 77956102828     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/b906860k     Document Type: Article
Times cited : (82)

References (42)
  • 11
    • 0002112253 scopus 로고    scopus 로고
    • eds. S. E. Hill, D. A. Ledward and J. R. Mitchell, Aspen Publishers, Gaithersburg
    • A. H. Clark, in Functional properties of food macromolecules, eds., S. E. Hill, D. A. Ledward, and, J. R. Mitchell, Aspen Publishers, Gaithersburg, 1998, pp. 77-142
    • (1998) Functional Properties of Food Macromolecules , pp. 77-142
    • Clark, A.H.1
  • 22
    • 0024822645 scopus 로고
    • Proteins in whey: Chemical, physical and functional properties
    • Academic Press, San Diego
    • J. E. Kinsella and D. M. Whitehead, Proteins in whey: chemical, physical and functional properties, Advances in Food and Nutrition Research, Academic Press, San Diego, 1989, vol. 33, pp. 343-437
    • (1989) Advances in Food and Nutrition Research , vol.33 , pp. 343-437
    • Kinsella, J.E.1    Whitehead, D.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.