Add to ORKGWe report for the first time the structural measurements at nanometre resolution of the denaturation of β-lactoglobulin and lysozyme at an air-water interface using the technique of neutron reflectivity. The incipient denaturation shown previously for m
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
There is an ongoing debate about whether a protein surface film at an air-water interface can be reg...
We report the X-ray and neutron reflectometry measurements of the structural changes caused by chemi...
Here we briefly recapitulate the use of X-ray and neutron reflectometry at the air-water interface t...
We report observations of the changes in the surface structure of lysozyme adsorbed at the air-water...
The adsorption of chicken egg white lysozyme at the air/water interface has been studied by specular...
The adsorption of chicken egg white lysozyme at the air/water interface has been studied by specular...
Several characteristics of β-lactoglobulin (BLG) layers adsorbed at the air/water interface exhibit ...
We report observations of the changes in the surface structure of lysozyme adsorbed at the air-water...
The application of protein deuteration and high flux neutron reflectometry has allowed a comparison ...
Neutron reflectivity profiles were obtained for spread layers of the protein bovine serum albumin (B...
Neutron reflectivity profiles were obtained for spread layers of the protein bovine serum albumin (B...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
There is an ongoing debate about whether a protein surface film at an air-water interface can be reg...
We report the X-ray and neutron reflectometry measurements of the structural changes caused by chemi...
Here we briefly recapitulate the use of X-ray and neutron reflectometry at the air-water interface t...
We report observations of the changes in the surface structure of lysozyme adsorbed at the air-water...
The adsorption of chicken egg white lysozyme at the air/water interface has been studied by specular...
The adsorption of chicken egg white lysozyme at the air/water interface has been studied by specular...
Several characteristics of β-lactoglobulin (BLG) layers adsorbed at the air/water interface exhibit ...
We report observations of the changes in the surface structure of lysozyme adsorbed at the air-water...
The application of protein deuteration and high flux neutron reflectometry has allowed a comparison ...
Neutron reflectivity profiles were obtained for spread layers of the protein bovine serum albumin (B...
Neutron reflectivity profiles were obtained for spread layers of the protein bovine serum albumin (B...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
International audienceIn food technology, proteins are often used to stabilize dispersed systems thr...
There is an ongoing debate about whether a protein surface film at an air-water interface can be reg...