Protein–protein interactions: Their importance in the foaming of heterogeneous protein systems
- 1 June 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (6), 701-711
- https://doi.org/10.1002/jsfa.2740350618
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Changes in the emulsifying and foaming properties of proteins during heat denaturation.Agricultural and Biological Chemistry, 1983
- Functional properties of proteins: Possible relationships between structure and function in foamsFood Chemistry, 1981
- Ultrastructural Examination of Egg Albumen Protein FoamsJournal of Food Science, 1981
- The stabilization of proteins by sucrose.Journal of Biological Chemistry, 1981
- Egg Albumen Proteins Interactions in an Angel Food Cake SystemJournal of Food Science, 1981
- Response Surface Methodology for Analysis of Protein Interactions in Angel Food CakesJournal of Food Science, 1981
- A Method for Observing Protein-protein InteractionThe Journal of Biochemistry, 1975
- THE RELATIONSHIP OF LYSOZYME CONTENT OF EGG WHITE TO VOLUME AND STABILITY OF FOAMSJournal of Food Science, 1972
- Determination of protein: A modification of the lowry method that gives a linear photometric responseAnalytical Biochemistry, 1972
- Heat Denaturation of the Ovomucin‐Lysozynie Electrostatic Complex‐A Source of Damage to the Whipping Properties of Pasteurized Egg WhiteJournal of Food Science, 1968