Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Marta Tomczyńska-Mleko , Elżbieta Kamysz , Emilia Sikorska , Czesław Puchalski , Stanisław Mleko , Lech Ozimek , Grzegorz Kowaluk , Waldemar Gustaw , Marta Wesołowska-Trojanowska

Abstract

n/a
Author Marta Tomczyńska-Mleko
Marta Tomczyńska-Mleko,,
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, Elżbieta Kamysz PChMB
Elżbieta Kamysz,,
- Laboratory of Chemistry of Biological Macromolecules
, Emilia Sikorska PBSB
Emilia Sikorska,,
- Pracownia Badań Strukturalnych Biopolimerów
, Czesław Puchalski
Czesław Puchalski,,
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, Stanisław Mleko
Stanisław Mleko,,
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, Lech Ozimek
Lech Ozimek,,
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, Grzegorz Kowaluk
Grzegorz Kowaluk,,
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, Waldemar Gustaw
Waldemar Gustaw,,
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, Marta Wesołowska-Trojanowska
Marta Wesołowska-Trojanowska,,
-
Journal seriesCzech Journal of Food Sciences, ISSN 1212-1800
Issue year2014
Vol32
No1
Pages82-89
Keywords in Englishcircular dichroism, globular protein, protein concentration
Languageen angielski
Score (nominal)20
ScoreMinisterial score = 20.0, 20-12-2017, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 20-12-2017, ArticleFromJournal
Publication indicators WoS Impact Factor: 2014 = 0.675 (2) - 2014=0.881 (5)
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