Foams Stabilized by ß-Lactoglobulin Amyloid Fibrils: Effect of pH.

Peng, Dengfeng; Yang, Jinchu; Li, Jing; Tang, Cuie; Li, Bin

Peng, Dengfeng; Yang, Jinchu; Li, Jing; Tang, Cuie; Li, Bin.

Afiliación

Peng D; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
Yang J; Technology Center, China Tobacco Henan Industrial Company Limited , Zhengzhou, Henan 450000, People's Republic of China.
Li J; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
Tang C; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.
Li B; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China.

J Agric Food Chem ; 65(48): 10658-10665, 2017 Dec 06.

Article en En | MEDLINE | ID: mdl-29135243

Asunto(s)

Amiloide/química; Lactoglobulinas/química; Semivida; Concentración de Iones de Hidrógeno; Propiedades de Superficie

Palabras clave

charges; foams; pH; stability; surface behaviors; ß-lactoglobulin fibrils

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Amiloide / Lactoglobulinas Idioma: En Revista: J Agric Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Estados Unidos

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