Effects of basic proteins on the denaturation and heat-gelation of acidic proteins
- 31 August 1987
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 1 (4) , 301-316
- https://doi.org/10.1016/s0268-005x(87)80018-8
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Charge and structural requirements of basic proteins for foam enhancementFood Hydrocolloids, 1987
- Lipid-tolerant protein foaming systemsFood Hydrocolloids, 1986
- Protein–protein interactions: Their importance in the foaming of heterogeneous protein systemsJournal of the Science of Food and Agriculture, 1984
- Milk coagulation by cationic polyelectrolytesJournal of Dairy Research, 1981
- On the nature of the interaction between some anionic polysaccharides and proteinsJournal of the Science of Food and Agriculture, 1977
- The hydrolysis of the three clupein components by subtilisin Novo, subtilisin Carlsberg and nitrated subtilisin CarlsbergCarlsberg Research Communications, 1976
- Reversible association processes of globular proteins. II. Electrostatic complexes of plasma albumin and lysozymeArchives of Biochemistry and Biophysics, 1953