BEHAVIOR OF ADSORBED MYOSIN AT THE OIL-WATER INTERFACE

被引:17
|
作者
DICKINSON, E [1 ]
MURRAY, BS [1 ]
STAINSBY, G [1 ]
BROCK, CJ [1 ]
机构
[1] INST FOOD RES, BRISTOL LAB, BRISTOL BS18 7DY, AVON, ENGLAND
关键词
D O I
10.1016/0141-8130(87)90071-7
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
引用
收藏
页码:302 / 304
页数:3
相关论文
共 50 条
  • [41] Adsorbed and spread β-casein monolayers at oil-water interfaces
    Maldonado-Valderrama, J
    Gálvez-Ruiz, MJ
    Martín-Rodríguez, A
    Cabrerizo-Vílchez, MA
    LANGMUIR, 2004, 20 (15) : 6093 - 6095
  • [42] Lignins emulsifying properties according to pH to control their behavior at oil-water interface
    Hadjiefstathiou, Caroline
    Maniere, Audrey
    Attia, Joan
    Pion, Florian
    Ducrot, Paul-Henri
    Gore, Ecaterina
    Grisel, Michel
    JOURNAL OF MOLECULAR LIQUIDS, 2023, 390
  • [43] Effect of asphaltenes on growth behavior of methane hydrate film at the oil-water interface
    Liang, Shuang
    Li, Xingxun
    Wang, Cunning
    Guo, Xuqiang
    Jiang, Xu
    Li, Qingping
    Chen, Guangjin
    Sun, Changyu
    ENERGY, 2024, 288
  • [44] The behavior of whey protein isolate-curcumin complex at the oil-water interface
    Lei, Huanqing
    Lin, Jiawei
    Chen, Zeling
    Shi, Zenan
    Niu, Debao
    Zeng, Xinan
    Zhou, Lin
    Han, Zhong
    FOOD HYDROCOLLOIDS, 2023, 145
  • [45] THE USE OF WETTING BEHAVIOR AT AN OIL-WATER INTERFACE TO STUDY CHANGES IN A POLYMER SURFACE
    CHMIELEWSKI, HJ
    BAILEY, AI
    PHILOSOPHICAL MAGAZINE A-PHYSICS OF CONDENSED MATTER STRUCTURE DEFECTS AND MECHANICAL PROPERTIES, 1981, 43 (03): : 739 - 751
  • [46] The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
    Garcia-Moreno, Pedro J.
    Yang, Jack
    Gregersen, Simon
    Jones, Nykola C.
    Berton-Carabin, Claire C.
    Sagis, Leonard M. C.
    Hoffmann, Soren, V
    Marcatili, Paolo
    Overgaard, Michael T.
    Hansen, Egon B.
    Jacobsen, Charlotte
    FOOD HYDROCOLLOIDS, 2021, 115
  • [47] Impact of nanoparticle movement on oil mobilization: Particles adsorbed at the oil-water interface versus particles dispersed in bulk fluid
    Liu, Zheyu
    Cao, Jinxin
    Liu, Li
    Niu, Yingchun
    Samba, Mohammed A.
    Wang, Wenxu
    Xu, Quan
    Li, Yiqiang
    JOURNAL OF MOLECULAR LIQUIDS, 2024, 411
  • [48] The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
    García-Moreno, Pedro J.
    Yang, Jack
    Gregersen, Simon
    Jones, Nykola C.
    Berton-Carabin, Claire C.
    Sagis, Leonard M.C.
    Hoffmann, Søren V.
    Marcatili, Paolo
    Overgaard, Michael T.
    Hansen, Egon B.
    Jacobsen, Charlotte
    Food Hydrocolloids, 2021, 115
  • [49] Reversible Partitioning of Nanoparticles at an Oil-Water Interface
    Hua, Xiaoqing
    Bevan, Michael A.
    Frechette, Joelle
    LANGMUIR, 2016, 32 (44) : 11341 - 11352
  • [50] Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion, and heat processing
    Xu, Rong
    Dickinson, Eric
    Murray, Brent S.
    LANGMUIR, 2008, 24 (05) : 1979 - 1988