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Soft Matter

Volumn 8, Issue 16, 2012, Pages 4402-4414

Protein unfolding at fluid interfaces and its effect on proteolysis in the stomach

(4) Maldonado Valderrama, Julia a Wilde, Peter J b Mulholland, Francis b Morris, Victor J b

a UNIVERSITY OF GRANADA (Spain)

b NORWICH RESEARCH PARK (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENICITY; BIOACTIVE PEPTIDES; CONFORMATION CHANGE; DEGRADATION PROCESS; DEGREE OF DEGRADATION; DIGESTION PROCESS; EXPERIMENTAL APPROACHES; FLUID INTERFACE; FOOD EMULSIONS; GASTRIC CONDITIONS; GASTROINTESTINAL TRACT; GEL ELECTROPHORESIS; HEALTH BENEFITS; HYDROPHOBIC RESIDUES; IN-VITRO; INTERFACIAL ADSORPTION; INTERFACIAL LAYER; INTERFACIAL RHEOLOGY; LACTOGLOBULIN; MILK PROTEIN; OIL PHASE; OLIVE OIL; PHYSICO-CHEMICAL CHANGES; POTENTIAL HEALTH; PROTEIN DIGESTION; PROTEIN HYDROLYSIS; PROTEIN NETWORK; PROTEIN UNFOLDING; RATIONAL DESIGN; TETRADECANE; TWEEN-20;

ADSORPTION; BIOLOGICAL MATERIALS; ELECTROPHORESIS; EMULSIFICATION; MECHANICAL PROPERTIES; PEPTIDES; PROTEOLYSIS; SURFACE ACTIVE AGENTS; VEGETABLE OILS;

DEGRADATION;

EID: 84859309087 PISSN: 1744683X EISSN: 17446848 Source Type: Journal
DOI: 10.1039/c2sm07317j Document Type: Article

Times cited : (35)

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