Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme - Monteiro, Adenilson A.; Monteiro, Márcia R.; Pereira, Ricardo N.; Diniz, Renata; Costa, Angélica R.; Malcata, F. Xavier; Teixeira, José A.; Teixeira, Álvaro V.; Oliveira, Eduardo B.; Coimbra, Jane S.; Vicente, António A.; Ramos, Óscar L. (Food hydrocolloids, 2016)
Keywords: Assembly mechanism; calorimetry; cattle; chemical interactions; circular dichroism spectroscopy; Electrostatic interactions; fluorescence emission spectroscopy; Food application; Food-grade structures; Foods; Globular proteins; heat; heat treatment; Heating; hydrocolloids; isoelectric point; lactalbumin; light scattering; Lysozyme; Morphology; Proteins; Self assembly; temperature; Thermal treatment; titration; Transmission electron microscopy; Electrostatic interactions; Food application; Food-grade structures; Assembly mechanism; Globular proteins; Thermal treatment