In this paper we present surface dilatational properties of soy globulins (b-conglycinin,glycinin, and reduced glycinin with 10 mM of dithiothreitol (DTT)) adsorbed on the air–water interface,as a function of adsorption time. The surface rheological parameters (surface dilatational modulus, E,its elastic and viscous components,and phase angle) were measured as a function of protein concentration (ranging from 1 to 1 · 103%,wt/wt) at pH 2.0 and 5.0. We found that the surface dilatational modulus, E,increases with time, h. This phenomenon has been related to protein adsorption,unfolding, and/or protein–protein interactions (at long-term adsorption). The dilatational properties of the adsorbed films depend on the molecular structure of the pro...
Keywords: protein film, protein conformation, air/water interface, network formation, foam formation...
The adsorption behaviour of three food proteins, a soy protein isolate, a sodium casein‐ate and a wh...
The surface and foaming properties of native soy glycinin (11S) and its heat-induced fibrillar aggre...
Interfacial (rheological) properties of soy glycinin were studied at different pH. At acidic and hig...
It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) wit...
The goal of the present work was to study the effects of acid treatment on the foaming properties of...
A comparative study on the behavior in the air–water interface of b-lactoglobulin, a-lactoalbumin, g...
Soy hull soluble fractions (HSF) were obtained by acid or alkaline/acid extraction. By chemical char...
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed ...
International audienceThe adsorption of a sunflower protein extract at two air− water and oil−water ...
International audienceGliadins are edible wheat storage proteins well known for their surface active...
The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to...
The adsorption of a sunflower protein extract at two air−water and oil−water interfaces is investiga...
Soy proteins are one of the most attractive plant food proteins for human and animal nutrition for t...
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed ...
Keywords: protein film, protein conformation, air/water interface, network formation, foam formation...
The adsorption behaviour of three food proteins, a soy protein isolate, a sodium casein‐ate and a wh...
The surface and foaming properties of native soy glycinin (11S) and its heat-induced fibrillar aggre...
Interfacial (rheological) properties of soy glycinin were studied at different pH. At acidic and hig...
It has been studied in this work the effect of mixing soy globulins (b-conglycinin and glycinin) wit...
The goal of the present work was to study the effects of acid treatment on the foaming properties of...
A comparative study on the behavior in the air–water interface of b-lactoglobulin, a-lactoalbumin, g...
Soy hull soluble fractions (HSF) were obtained by acid or alkaline/acid extraction. By chemical char...
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed ...
International audienceThe adsorption of a sunflower protein extract at two air− water and oil−water ...
International audienceGliadins are edible wheat storage proteins well known for their surface active...
The objective of the work was to study the impact of soy protein hydrolysis on kinetic adsorption to...
The adsorption of a sunflower protein extract at two air−water and oil−water interfaces is investiga...
Soy proteins are one of the most attractive plant food proteins for human and animal nutrition for t...
When soy glycinin (11S) is heated for a prolonged time at pH 2 (20 h at 85 °C), a mixture is formed ...
Keywords: protein film, protein conformation, air/water interface, network formation, foam formation...
The adsorption behaviour of three food proteins, a soy protein isolate, a sodium casein‐ate and a wh...
The surface and foaming properties of native soy glycinin (11S) and its heat-induced fibrillar aggre...