Modification of ovalbumin with fructooligosaccharides: Consequences for network morphology and mechanical deformation responses

Langmuir

Volumn 30, Issue 46, 2014, Pages 14062-14072

  Munialo, Claire D ^a,b   Ortega, Rodrigo G ^b   Van Der Linden, Erik ^a,b   De Jongh, Harmen H J ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ProtIn Consultancy ^*  (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; DEFORMATION; DICHROISM; FOOD ADDITIVES; GELS; GLYCOSYLATION; MORPHOLOGY; PROTEINS; SCANNING ELECTRON MICROSCOPY;

DEFORMATION PROPERTIES; DEGREE OF MODIFICATION; FRUCTOOLIGOSACCHARIDES; FUNCTIONAL APPLICATIONS; MECHANICAL BREAKDOWN; MECHANICAL DEFORMATION; SECONDARY AND TERTIARY STRUCTURES; TRYPTOPHAN FLUORESCENCE;

STRUCTURAL PROPERTIES;

FRUCTOSE OLIGOSACCHARIDE; OLIGOSACCHARIDE; OVALBUMIN; PROTEIN AGGREGATE;

CHEMISTRY; GLYCATION;

MAILLARD REACTION; OLIGOSACCHARIDES; OVALBUMIN; PROTEIN AGGREGATES;

EID: 84912058787     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la503606c     Document Type: Article

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