Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 29, 2015, Pages 6624-6632

  Silva, Juliana V C ^a,b   Pezennec, Stéphane ^a,b   Lortal, Sylvie ^a,b   Floury, Juliane ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

casein; charge; diffusion; flexibility; solutes

Indexed keywords

DIFFUSION; IONIC STRENGTH; MOLECULES; PHOTOBLEACHING; PROTEINS; SUSPENSIONS (FLUIDS);

CHARGE; FLEXIBILITY; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; HIGH IONIC STRENGTH; MOLECULAR FLEXIBILITY; PHYSICOCHEMICAL CHARACTERISTICS; SOLUTE-MATRIX INTERACTION; SOLUTES;

CASEIN;

CASEIN; DEXTRAN; GEL; PEPTIDE; PROTEIN; SUSPENSION;

CHEMISTRY; DIFFUSION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; GEL; OSMOLARITY; PH; PHYSICAL CHEMISTRY; SUSPENSION;

CASEINS; DEXTRANS; DIFFUSION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; GELS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PEPTIDES; PHYSICOCHEMICAL PHENOMENA; PROTEINS; SUSPENSIONS;

EID: 84938338839     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02401     Document Type: Article

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