Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence

[Image: see text] Proteins are widely used to stabilize emulsions, and plant proteins have raised increasing interest for this purpose. The interfacial and emulsifying properties of proteins depend largely on their molecular properties. We used fluorescence spectroscopy to characterize the conformat...

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Detalles Bibliográficos
Autores principales: Hinderink, Emma B. A., Berton-Carabin, Claire C., Schroën, Karin, Riaublanc, Alain, Houinsou-Houssou, Bérénice, Boire, Adeline, Genot, Claude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8213056/
https://www.ncbi.nlm.nih.gov/pubmed/34087067
http://dx.doi.org/10.1021/acs.jafc.1c01005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8213056/
https://www.ncbi.nlm.nih.gov/pubmed/34087067
http://dx.doi.org/10.1021/acs.jafc.1c01005

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