Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization
Xingfa Ma(Wageningen University & Research), Penghui Shen(Wageningen University & Research), Jasper Landman(Wageningen University & Research), Leonard M.C. Sagis(Wageningen University & Research), Mehdi Habibi(Wageningen University & Research), Thomas van Polen(Wageningen University & Research)
Cited by 11
Related Papers
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
|Food Hydrocolloids|2021|117
Insights into rapid photodynamic inactivation mechanism of Staphylococcus aureus via rational design of multifunctional nitrogen-rich carbon-coated bismuth/cobalt nanoparticles
|Applied Catalysis B: Environmental|2018|90
Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH
|Food Hydrocolloids|2024|38
Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: Role of physicochemical properties, morphological characteristics, and flexibility
|Food Hydrocolloids|2025|26
Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea
|Food Hydrocolloids|2025|25