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  The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Bučko, S., Katona, J., Petrović, L., Milinković, J., Spasojević, L., Mucić, N., et al. (2018). The Influence of Enzymatic Hydrolysis on Adsorption and Interfacial Dilatational Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate. Food Biophysics, 13(3), 217-225. doi:10.1007/s11483-018-9528-5.

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Item Permalink: https://hdl.handle.net/21.11116/0000-0001-30E2-9 Version Permalink: https://hdl.handle.net/21.11116/0000-0002-C4D4-1
Genre: Journal Article

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Article.pdf (Publisher version), 765KB
 
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 Creators:
Bučko, Sandra, Author
Katona, Jaroslav, Author
Petrović, Lidija, Author
Milinković, Jelena, Author
Spasojević, Ljiljana, Author
Mucić, Nenad1, Author           
Miller, Reinhard1, Author           
Affiliations:
1Reinhard Miller, Biomaterialien, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863501              

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Free keywords: Pumpkin seed protein isolate Cucurbita pepo sp. Enzymatic hydrolysis Oil–water interface Interfacial dilatational rheology Dilatational elasticity
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Language(s): eng - English
 Dates: 2018-04-112018
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: Peer
 Identifiers: DOI: 10.1007/s11483-018-9528-5
 Degree: -

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Project name : CMST COST Action CM1101 MPNS COST Action MP1106
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Funding program : Horizon 2020 (H2020)
Funding organization : European Commission (EC)

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Title: Food Biophysics
Source Genre: Journal
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Publ. Info: New York, NY : Springer
Pages: - Volume / Issue: 13 (3) Sequence Number: - Start / End Page: 217 - 225 Identifier: ISSN: 1557-1858