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Modifications of the charges at the N-terminus of bovine [beta]-casein: Consequences on its structure and its micellisation

Archive ouverte | Gangnard, Stephane | CCSD

International audience. Due to the combination of flexibility and amphiphilicity, in solution β-casein (β-CN) acts as a surfactant molecule. It undergoes self-association and forms “micellar-like” aggregates in aque...

Engineering of caseins and modulation of their structures and interactions

Archive ouverte | Gaudin, Jean-Charles | CCSD

International audience. [beta]-Casein ([beta]-CN) is a milk protein widely used in food industries because of its mild emulsifying properties due to its amphiphilicity. However, the elements determining its micelliz...

Engineering of caseins and modulation of their structures and interactions

Archive ouverte | Gaudin, Jean-Charles | CCSD

International audience

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