A comparison of the foaming and interfacial properties of two related lipid binding proteins from wheat in the presence of a competing surfactant

Autor: Husband, F., Wilde, P.J., Marion, D., Clark, D.C.

Publikováno v: Conference of the Food Chemistry Group of the Royal Society of Chemistry
Conference of the Food Chemistry Group of the Royal Society of Chemistry, Mar 1994, Dijon, France

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7f05110f4cfb1be63d326a407a7651bb
https://hal.inrae.fr/hal-02774761

Influence of competitive adsorption of a lysopalmitoylphosphatidylcholine on the functional properties of puroindoline, a lipid-binding protein isolated from wheat flour

Autor: Wilde, P.J., Clark, D.C., Marion, D.

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 1993, 41 (10), pp.1570-1576

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::65d0dffac029c62b57c48f4f6c30b02e
https://hal.inrae.fr/hal-02710896

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Interaction of nisin with planar lipid bilayers monitored by fluorescence recovery after photobleaching.

Autor: Giffard, C.J., Ladha, S., Mackie, A.R., Clark, D.C., Sanders, D.

Publikováno v: Journal of Membrane Biology; 1996, Vol. 151 Issue 3, p293-300, 8p

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