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Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Micellization of casein‐graft‐dextran copolymer prepared through Maillard reaction
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Beitrag zur Bestimmung der Hydrophobie von Proteinen 1. Mitt. Die Bestimmung der Hydrophobie ausgewählter Getreide‐ und Milchproteine über ihre Natriumdodecylsulfat‐Bindungskapazität
inferredcites →https://doi.org/10.1016/0005-2795(79)90402-1openalex-snapshot
The relationship between hydrophobicity and interfacial tension of proteins
inferredcites →https://doi.org/10.1016/0005-2795(80)90220-2openalex-snapshot
Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins
inferredcites →https://doi.org/10.1016/0022-5193(67)90004-5openalex-snapshot
On the average hydrophobicity of proteins and the relation between it and protein structure
inferredcites →https://doi.org/10.1016/j.foodchem.2005.01.030openalex-snapshot
Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.07.015openalex-snapshot
Rheology of whey protein–dextran conjugate films at the air/water interface
inferredcites →https://doi.org/10.1016/j.foodhyd.2006.07.018openalex-snapshot
Denaturation and aggregation of β-lactoglobulin—a preliminary molecular dynamics study
inferredcites →https://doi.org/10.1016/j.foodres.2006.09.010openalex-snapshot
Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment
inferredcites →https://doi.org/10.1016/j.jcis.2004.10.044openalex-snapshot
Effect of thermal treatment on interfacial properties of β-lactoglobulin
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.04.032openalex-snapshot
The influence of main milk components on the hydrophobic interactions of milk protein system in the course of heat treatment
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.03.041openalex-snapshot
Modification of casein micelle structure caused by ultrafiltration and heat treatment: A spectrofluorimetric and kinetic approach
inferredcites →https://doi.org/10.1016/s0021-9258(18)48020-9openalex-snapshot
Protein damage and degradation by oxygen radicals. III. Modification of secondary and tertiary structure.
inferredcites →https://doi.org/10.1016/s0268-005x(99)00045-4openalex-snapshot
Molecular weight distributions of α-lactalbumin polymers formed by mammalian and microbial transglutaminases
inferredcites →https://doi.org/10.1016/s0963-9969(96)00069-5openalex-snapshot
Polymerization of soy protein digests by microbial transglutaminase for improvement of the functional properties
inferredcites →https://doi.org/10.1016/s0963-9969(98)00051-9openalex-snapshot
Effects of lactoperoxidase on gelation properties of yogurt
inferredcites →https://doi.org/10.1021/jf00012a009openalex-snapshot
Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH
inferredcites →https://doi.org/10.1021/jf001132eopenalex-snapshot
Hydrophobicity of Whey Protein Concentrates Measured by Fluorescence Quenching and Its Relation with Surface Functional Properties
inferredcites →https://doi.org/10.1021/jf00122a027openalex-snapshot
Determination of protein hydrophobicity using sodium dodecyl sulfate binding method
inferredcites →https://doi.org/10.1021/jf020118uopenalex-snapshot
Characterization and Functional Properties of Lactosyl Caseinomacropeptide Conjugates
inferredcites →https://doi.org/10.1021/jf026138dopenalex-snapshot
Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins
inferredcites →https://doi.org/10.1021/jf60217a041openalex-snapshot
Emulsifying properties of proteins: evaluation of a turbidimetric technique
inferredcites →https://doi.org/10.1021/jf970158bopenalex-snapshot
Effect of Dry Heat and Mild Alkaline Treatment on Functional Properties of Egg White Proteins
inferredcites →https://doi.org/10.1021/jf970743copenalex-snapshot
Cross-Linking of Whey Proteins by Enzymatic Oxidation
inferredcites →https://doi.org/10.1021/jf970876yopenalex-snapshot
Hydrophobicity of Bovine Serum Albumin and Ovalbumin Determined Using Uncharged (PRODAN) and Anionic (ANS-) Fluorescent Probes
inferredcites →https://doi.org/10.1021/jf970909+openalex-snapshot
Effect of Milk Concentration on Heat-Induced, pH-Dependent Dissociation of Casein from Micelles in Reconstituted Skim Milk at Temperatures between 20 and 120 °C
inferredcites →https://doi.org/10.1021/jf9802474openalex-snapshot
Formation of Stable Covalent Dimer Explains the High Solubility at pH 4.6 of Lactose−β-Lactoglobulin Conjugates Heated near Neutral pH
inferredcites →https://doi.org/10.1021/jf9809784openalex-snapshot
Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 2. Emulsifying Properties
inferredcites →https://doi.org/10.1021/jf9811018openalex-snapshot
Functional Improvements in Dried Egg White through the Maillard Reaction
inferredcites →https://doi.org/10.1021/jf990177gopenalex-snapshot
Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Immunochemical Characterization
inferredcites →https://doi.org/10.1021/jf990393popenalex-snapshot
Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes
inferredcites →https://doi.org/10.1021/jf990823bopenalex-snapshot
Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates
inferredcites →https://doi.org/10.1021/la034868popenalex-snapshot
Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface
inferredcites →https://doi.org/10.1023/a:1022530904218openalex-snapshot
Induction of New Physicochemical and Functional Properties by the Glycosylation of Whey Proteins
inferredcites →https://doi.org/10.1042/bj2820589openalex-snapshot
Spectrofluorimetric assessment of the surface hydrophobicity of proteins
inferredcites →https://doi.org/10.1093/oxfordjournals.jbchem.a124111openalex-snapshot
Surface Hydrophobicity of a Low Molecular Weight Basic Trypsin Subtilisin Inhibitor from Marine Turtle Eggwhite1
inferredcites →https://doi.org/10.1110/ps.051405005openalex-snapshot
Glucosylation of β‐lactoglobulin lowers the heat capacity change of unfolding; a unique way to affect protein thermodynamics
inferredcites →https://doi.org/10.1111/j.1365-2621.1983.tb10796.xopenalex-snapshot
Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb13102.xopenalex-snapshot
A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.tb11433.xopenalex-snapshot
Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase
inferredcites →https://doi.org/10.1111/j.1745-4514.1987.tb00129.xopenalex-snapshot
A REVIEW: ENZYMATIC CROSS-LINKING OF PROTEINS APPLICABLE TO FOODS
inferredcites →https://doi.org/10.1111/j.1745-4514.2005.00038.xopenalex-snapshot
PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE
inferredcites →https://doi.org/10.1271/bbb.69.1239openalex-snapshot
Effects of a High-Pressure Treatment on the Activity and Structure of Rabbit Muscle Proteasome
inferredcites →https://doi.org/10.3168/jds.s0022-0302(05)72836-8openalex-snapshot
The Kinetics of Heat-Induced Structural Changes of β-Lactoglobulin
inferredcites →https://doi.org/10.3168/jds.s0022-0302(97)76176-9openalex-snapshot
Characterization by Ionization Mass Spectrometry of Lactosyl β-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site
inferredcites →https://doi.org/10.3168/jds.s0022-0302(98)75815-1openalex-snapshot
1H-Nuclear Magnetic Resonance Studies on the Conformational Changes Related to the Foaming Properties of β-Lactoglobulin
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