Enzymatic cross-linking of α-lactalbumin to produce nanoparticles with increased foam stability. | Soft Matter;11(40): 7888-98, 2015 Oct 28. | MEDLINE

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Enzymatic cross-linking of α-lactalbumin to produce nanoparticles with increased foam stability.

Dhayal, Surender K; Delahaije, Roy J B M; de Vries, Renko J; Gruppen, Harry; Wierenga, Peter A.

Affiliation

Dhayal SK; Laboratory of Food Chemistry, Wageningen University, 6700 AA Wageningen, The Netherlands. peter.wierenga@wur.nl.

Soft Matter ; 11(40): 7888-98, 2015 Oct 28.

Article in En | MEDLINE | ID: mdl-26327613

Subject(s)

Cross-Linking Reagents/chemistry; Lactalbumin/chemistry; Adsorption; Horseradish Peroxidase/chemistry; Nanoparticles/chemistry; Osmolar Concentration; Protein Stability; Transglutaminases/chemistry; Water/chemistry

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cross-Linking Reagents / Lactalbumin Language: En Journal: Soft Matter Year: 2015 Document type: Article Affiliation country: Netherlands

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cross-Linking Reagents / Lactalbumin Language: En Journal: Soft Matter Year: 2015 Document type: Article Affiliation country: Netherlands