Insights into the emulsification mechanism of the surfactant-like protein oleosin.

Plankensteiner, Lorenz; Hennebelle, Marie; Vincken, Jean-Paul; Nikiforidis, Constantinos V

Plankensteiner, Lorenz; Hennebelle, Marie; Vincken, Jean-Paul; Nikiforidis, Constantinos V.

Afiliação

Plankensteiner L; Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands; Laboratory of Food Chemistry, Wageningen University, the Netherlands.
Hennebelle M; Laboratory of Food Chemistry, Wageningen University, the Netherlands.
Vincken JP; Laboratory of Food Chemistry, Wageningen University, the Netherlands.
Nikiforidis CV; Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands. Electronic address: costas.nikiforidis@wur.nl.

J Colloid Interface Sci ; 657: 352-362, 2024 Mar.

Article em En | MEDLINE | ID: mdl-38043237

Assuntos

Micelas; Proteínas de Plantas; Proteínas de Plantas/química; Tensoativos/metabolismo; Sementes/química

Palavras-chave

Emulsifier; Emulsion; Lipid droplet; Micelle; Oleosin; Oleosome; Protein; Surfactant

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article