Interfacial properties and structural conformation of thermosonicated bovine serum albumin
- Author
- GÜZEY, Demet1 ; GÜLSEREN, Ibrahim2 ; BRUCE, Barry3 ; WEISS, Jochen1
[1] Department of Food Science, Chenoweth Laboratory 234, University of Massachusetts, Amherst, MA 01003, United States
[2] Department of Food Science, Pennsylvania State University, Borland Laboratory, University Park, PA 16802, United States
[3] Department of Biochemistry and Cellular and Molecular Biology, Walter Life Sciences, The University of Tennessee, 2605 River Road, Knoxville, TN 37996, United States - Source
Food hydrocolloids. 2006, Vol 20, Num 5, pp 669-677, 9 p ; ref : 1 p.1/4
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Adsorption kinetics Bovine serum albumin Drop shape analysis High-intensity ultrasound
- Keyword (fr)
- Adsorption Bovin Cinétique Conformation Intensité Sérumalbumine Ultrason Artiodactyla Mammalia Protéine globulaire Protéine lactosérum Protéine lait Ungulata Vertebrata
- Keyword (en)
- Adsorption Bovine Kinetics Conformation Intensity Serum albumin Ultrasound Artiodactyla Mammalia Globular protein Whey protein Milk protein Ungulata Vertebrata
- Keyword (es)
- Adsorción Bovino Cinética Conformación Intensidad Seroalbúmina Ultrasonido Artiodactyla Mammalia Proteína globular Proteína lactosero Proteína leche Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17562790
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2005.06.008 
https://dx.doi.org/10.1016/j.foodhyd.2005.06.008
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