Dilational surface viscoelasticity of protein solutions. Impact of urea

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 98-103

  Mikhailovskaya, A A ^a   Noskov, B A ^a   Nikitin, E A ^a   Lin, S Y ^b   Loglio, G ^c   Miller, R ^d  

^a ST PETERSBURG STATE UNIVERSITY   (Russian Federation)

^b NATIONAL TAIWAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^c UNIVERSITY OF FLORENCE   (Italy)

^d MAX PLANCK INSTITUTE OF COLLOIDS AND INTERFACES   (Germany)

Author keywords

Bovine serum albumin; Dilational surface elasticity; Protein unfolding; Urea; Lactoglobulin

Indexed keywords

BOVINAE;

EID: 84884533480     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.012     Document Type: Article

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