On the crucial importance of the ph for the formation and self-stabilization of protein microgels and strands

Langmuir

Volumn 27, Issue 24, 2011, Pages 15092-15101

  Phan Xuan, Tuan ^a   Durand, Dominique ^a   Nicolai, Taco ^a   Donato, Laurence ^b   Schmitt, Christophe ^b   Bovetto, Lionel ^b  

^a UNIVERSITÉ DU MAINE   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

HYDRODYNAMIC RADIUS; INITIAL PH; LACTOGLOBULIN SOLUTIONS; MICRO-GELS; MICROGEL; PROTEIN CONCENTRATIONS; SELF-STABILIZATION; SPHERICAL PARTICLE; STABLE SUSPENSIONS;

AGGLOMERATION; HYDRODYNAMICS; PROTEINS; STABILIZATION;

GELS;

INORGANIC SALT; LACTOGLOBULIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; GEL; GEL CHROMATOGRAPHY; HEAT; KINETICS; LIGHT; METABOLISM; PARTICLE SIZE; PH; PHOTOMETRY; PHYSICAL CHEMISTRY; PROTEIN DENATURATION; SMALL ANGLE SCATTERING; SOLUTION AND SOLUBILITY; STATIC ELECTRICITY; THERMODYNAMICS; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ANIMALS; CATTLE; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, GEL; GELS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOGLOBULINS; LIGHT; MICROSCOPY, ELECTRON, TRANSMISSION; NEPHELOMETRY AND TURBIDIMETRY; PARTICLE SIZE; PROTEIN DENATURATION; SALTS; SCATTERING, SMALL ANGLE; SOLUTIONS; STATIC ELECTRICITY; THERMODYNAMICS;

EID: 83455245412     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la203357p     Document Type: Article

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