Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme.
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | ISSN: 0743-7463 |
| Author | Desfougères, Yann, Saint-Jalmes, Arnaud, Salonen, Anniina, Vié, Véronique, Beaufils, Sylvie, Pezennec, Stéphane, Desbat, Bernard, Lechevalier-Datin, Valérie, Nau, Francoise |
| Maintainer | CCSD |
| Last Updated | May 22, 2026, 18:25 (UTC) |
| Created | May 22, 2026, 18:25 (UTC) |
| Identifier | hal-00685099 |
| Language | en |
| contributor | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST |
| creator | Desfougères, Yann |
| date | 2011-12-20T00:00:00 |
| harvest_object_id | 5ceb09fb-0868-40d5-b52d-f3f5ef9afb5e |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2026-01-19T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1021/la203485y |
| set_spec | type:ART |