Concepedia

Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

Frederik J. Lech, Roy J. B. M. Delahaije, Marcel B.J. Meinders, Harry Gruppen, Peter A. Wierenga

Food Hydrocolloids · 2016 · 40 citations · 33 references

DOI

Concepts

References

33

Emulsifying properties of proteins: evaluation of a turbidimetric technique

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

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Size and Shape of Protein Molecules at the Nanometer Level Determined by Sedimentation, Gel Filtration, and Electron Microscopy

Harold Erickson · Biological Procedures Online · 2009 · 1.6K citations · Full text

, , +15

Ellipsometry as a tool to study the adsorption behavior of synthetic and biopolymers at the air–water interface

J.A De Feijter, J. Benjamins, Fred Veer · Biopolymers · 1978 · 1.3K citations

, , +16

Physical Chemistry of Foods

Richard A. Frazier · Food Chemistry · 2003 · 384 citations

, , +10

Characterization of Globular Protein Solutions by Dynamic Light Scattering, Electrophoretic Mobility, and Viscosity Measurements

Barbara Jachimska, Monika Wasilewska, Zbǐgniew Adamczyk · Langmuir · 2008 · 376 citations

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