Publication | Open Access
Hydrophobicity and emulsifying activity of milk proteins.
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1986
Year
Food ColloidEngineeringProteins.the CorrelationFood BiophysicsProtein Phase SeparationProtein RefoldingEmulsionFood ChemistryImportant PropertiesProtein FoldingBiophysicsGel Forming PropertiesFoamMilk ProteinsBiomolecular EngineeringBiopolymer GelBiotechnologyProtein EngineeringMedicine
Hydrophobicity is thought to be one of the most important properties which affect the functionalities of proteins.The correlation between the hydrophobicity and such functional properties as the foaming, emulsifying and gel forming properties has been demonstrated by many