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Phase and structural transitions in vicinal water on protein surfaces by means of the DSC

✍ Scribed by P. Staszczuk

Publisher
Springer Netherlands
Year
1997
Tongue
English
Weight
729 KB
Volume
48
Category
Article
ISSN
0022-5215

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The nature of the apolar phase influence
The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin.: A front-surface fluorescence study
✍ Vincent Rampon; Chantal Brossard; Nadine Mouhous-Riou; BenoΔ±Μ‚t Bousseau; GeneviΓ¨ πŸ“‚ Article πŸ“… 2004 πŸ› Elsevier Science 🌐 English βš– 711 KB

Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as found in food products. Yet, some results indicate