Hydrolysis of milk phospholipid and phospholipid-protein monolayers by pancreatic phospholipase A2

Food Research International

Volumn 54, Issue 1, 2013, Pages 718-725

  Gallier, Sophie ^a   Shaw, Ethan ^b   Cuthbert, Julia ^b   Gragson, Derek ^b   Singh, Harjinder ^a   Jiménez Flores, Rafael ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Hydrolysis; Liquid ordered domain; Monolayer; Phospholipase A2; Whey buttermilk phospholipid

Indexed keywords

AIR WATER INTERFACES; BIOACTIVE COMPOUNDS; HYDROLYTIC PRODUCT; LANGMUIR MONOLAYERS; LIQUID-ORDERED DOMAIN; PHASE-COEXISTENCE REGION; PHOSPHOLIPASE A; RATE OF HYDROLYSIS;

ATOMIC FORCE MICROSCOPY; FLUORESCENCE MICROSCOPY; MONOLAYERS; PHOSPHOLIPIDS; PROTEINS;

HYDROLYSIS;

EID: 84883682759     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.019     Document Type: Article

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