Powered by OpenAIRE graph
Found an issue? Give us feedback
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ ZENODOarrow_drop_down
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
ZENODO
Dataset . 2020
License: CC BY
Data sources: ZENODO
ZENODO
Dataset . 2020
License: CC BY
Data sources: Datacite
ZENODO
Dataset . 2020
License: CC BY
Data sources: Datacite
ZENODO
Dataset . 2020
License: CC BY
Data sources: Datacite
 View all 3 versions
Claim

Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase

Research datakeyboard_double_arrow_right Dataset 09 Sep 2020 English Publisher:Zenodo
Authors: Bergfreund, Jotam; Bertsch, Pascal; Fischer, Peter;

doi: 10.5281/zenodo.15097077 , 10.5281/zenodo.15097076 , 10.5281/zenodo.18799548

Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase

Abstract

Collection of interfacial tension reduction data for various fractionated animal proteins adsorbed at oil-water and air-water interfaces, namely lysozyme (LSZ), bovine serum albumin (BSA), beta-lactoglobulin (BLG), and beta-casein (BCAS). The file contains all information on the used hydrophobic subphase (type of oil, air), initial interfacial tension, final interfacial tension, and resulting normalized interfacial pressure, as well as measuring conditions (protein concentration, pH, ionic strength).

Related Organizations
Keywords

Food science, Animal Proteins, Dietary/chemistry, Emulsions/chemistry, Emulsions

  • BIP!
    Impact byBIP!
    selected citations
    These citations are derived from selected sources.
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 0
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    		 Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 Average
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    		 Average
Powered by OpenAIRE graph
Found an issue? Give us feedback
selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average