Why do Fermented Milk Products Stick to Packaging Material Surfaces
暂无分享,去创建一个
[1] Christopher J. Oldfield,et al. Intrinsically disordered protein. , 2001, Journal of molecular graphics & modelling.
[2] R. Silverstein,et al. Spectrometric identification of organic compounds , 2013 .
[3] B. V. Bockelmann,et al. Aseptic packaging of liquid food products: a literature review , 1986 .
[4] L. Wadsworth,et al. Corona treatment of polyolefin films—A review , 1999 .
[5] R. Mülhaupt,et al. Determination of Plateau Moduli and Entanglement Molecular Weights of Isotactic, Syndiotactic, and Atactic Polypropylenes Synthesized with Metallocene Catalysts , 1998 .
[6] T. Lindström,et al. Adsorption of cationic polyacrylamides onto monodisperse polystyrene latices and cellulose fiber: Effect of molecular weight and charge density of cationic polyacrylamides , 1990 .
[7] E. Dickinson,et al. Self-Consistent-Field Modeling of Adsorbed β-Casein: Effects of pH and Ionic Strength on Surface Coverage and Density Profile , 1996 .
[8] Wei Shen,et al. Characterization of a Gy4 glycinin gene from soybean Glycine max cv. Forrest , 1992, Plant Molecular Biology.
[9] G. Evans,et al. Dynamic adsorption of beta-casein at the gas–liquid interface , 2006 .
[10] Joseph L. Keddie,et al. Size-Dependent Depression of the Glass Transition Temperature in Polymer Films , 1994 .
[11] T. Su,et al. Beta-casein adsorption at the hydrophobized silicon oxide-aqueous solution interface and the effect of added electrolyte. , 2001, Biomacromolecules.
[12] M. Ishimoto,et al. Protein disulfide isomerase family proteins involved in soybean protein biogenesis , 2007, The FEBS journal.
[13] Y. Etzion,et al. Determination of protein concentration in raw milk by mid-infrared fourier transform infrared/attenuated total reflectance spectroscopy. , 2004, Journal of dairy science.
[14] E. Dickinson. Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stability , 1992 .
[15] V. P. Ruiz-Henestrosa,et al. Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength , 2007 .
[16] M. Corredig,et al. Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification , 2011 .
[17] K. Marsh,et al. Food packaging--roles, materials, and environmental issues. , 2007, Journal of food science.
[18] John Scheirs,et al. Modern Styrenic Polymers: Polystyrenes and Styrenic Copolymers , 2003 .
[19] H. Gruppen,et al. FTIR spectra of whey and casein hydrolysates in relation to their functional properties. , 2002, Journal of agricultural and food chemistry.
[20] A. F. Stewart,et al. Complete nucleotide sequence of the bovine beta-casein gene. , 1988, Australian Journal of Biological Sciences.
[21] Leni Akcelrud,et al. Polyethylene characterization by FTIR , 2002 .
[22] A. Odagiu,et al. MILK PROTEINS POLYMORPHISM IN ROMANIAN GREY STEPPE CATTLE STUDIED BY ISOELECTRIC FOCUSING TECHNIQUE (IEF). IDENTIFICATION OF A NEW ?S1-CASEIN ALLELE: ?S1 IRV , 2009 .