Výsledky vyhledávání - "Benoît, Bousseau"

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

Autor: Vincent, Rampon, Chantal, Brossard, Nadine, Mouhous-Riou, Benoît, Bousseau, Geneviève, Llamas, Claude, Genot

Publikováno v: Advances in colloid and interface science.

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

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::23fd16bf864e0422999850e5c914709e
https://pubmed.ncbi.nlm.nih.gov/15072931

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