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Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence.
Hinderink, Emma B A; Berton-Carabin, Claire C; Schroën, Karin; Riaublanc, Alain; Houinsou-Houssou, Bérénice; Boire, Adeline; Genot, Claude.
Afiliação
  • Hinderink EBA; TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands.
  • Berton-Carabin CC; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
  • Schroën K; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
  • Riaublanc A; INRAE, UR BIA, F-44316 Nantes, France.
  • Houinsou-Houssou B; Laboratory of Food Process Engineering, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
  • Boire A; INRAE, UR BIA, F-44316 Nantes, France.
  • Genot C; INRAE, UR BIA, F-44316 Nantes, France.
J Agric Food Chem ; 69(23): 6601-6612, 2021 Jun 16.
Article em En | MEDLINE | ID: mdl-34087067
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Ervilha Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Proteínas de Ervilha Idioma: En Ano de publicação: 2021 Tipo de documento: Article