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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming properties

Archive ouverte | Pezennec, Stéphane | CCSD

We have been studying the behavior of several globular food proteins at the air-solution interface and their capacity to stabilize aqueous foams. Our aim is to understand the relation of foaming ability to the properties of the ad...

Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

Archive ouverte | Le Floch-Fouéré, Cécile | CCSD

International audience. This study was undertaken to characterize the interfacial and foaming properties of different mixtures at the air-water interface under the same concentration range, and to put into light put...

Surface Rheological Properties of Native and S-Ovalbumin Are Correlated with the Development of an Intermolecular β-Sheet Network at the Air−Water Interface

Archive ouverte | Renault, Anne | CCSD

International audience. Polarization-modulated infrared reflection-absorption spectroscopy (PM-IRRAS), ellipsometry, and shearelastic constant measurements were used to study the adsorption and the behavior of ovalb...

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