Comparison of structure, sequence, physical interactions and its effects on primary gushing among several class II hydrophobins

BrewingScience

Volumn 68, Issue 3-4, 2015, Pages 38-45

  Riveros, D G ^a   Shokribousjein, Z ^a   Losada Perez P ^b   Khalesi, M Rheza ^c   Cordova, K ^a   Michiels, C ^a   Delcour, J A ^a   Verachtert, H ^a   Wagner, P ^c   Derdelinckx, G ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Instituut voor Materiaal Onderzoek   (Belgium)

^c NONE

Author keywords

Gushing; Hydrophobins; Self assembly proteins

Indexed keywords

BEVERAGES; EMULSIFICATION; MOLECULES; PROTEINS; SELF ASSEMBLY;

CARBONATED BEVERAGE; GUSHING; HYDROPHOBINS; PHYSICAL INTERACTIONS; PHYSICOCHEMICAL PROPERTY; QUARTZ CRYSTAL MICROBALANCE WITH DISSIPATION MONITORING; SURFACE ACTIVE PROTEINS; WATER CONTACT ANGLE;

CARBON DIOXIDE;

EID: 84957018300     PISSN: 18665195     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

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