Concepedia

The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide

Markus Kreuß, T. Strixner, Ulrich Kulozik

Food Hydrocolloids · 2009 · 71 citations · 27 references

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Concepts

References

27

A simple method for displaying the hydropathic character of a protein

Jack Kyte, Russell F. Doolittle · Journal of Molecular Biology · 1982 · 23.1K citations

, , +12

SWISS‐MODEL and the Swiss‐Pdb Viewer: An environment for comparative protein modeling

Nicolas Guex, Manuel C. Peitsch · Electrophoresis · 1997 · 11.3K citations

, , +7

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

, , +8

The role of particles in stabilising foams and emulsions

Timothy N. Hunter, R.J. Pugh, George V. Franks et al. · Advances in Colloid and Interface Science · 2007 · 1K citations

, , +10

Milk protein interfacial layers and the relationship to emulsion stability and rheology

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 2001 · 584 citations

, , +14