Interactions between casein layers adsorbed on hydrophobic surfaces from self consistent field theory: kappa-casein versus para-kappa-casein.

Ettelaie, R, Khandelwal, N and Wilkinson, R (2014) Interactions between casein layers adsorbed on hydrophobic surfaces from self consistent field theory: kappa-casein versus para-kappa-casein. Food Hydrocolloids, 34. 236 - 246. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Ettelaie, R
  • Khandelwal, N
  • Wilkinson, R
Copyright, Publisher and Additional Information: (c) 2012, Elsevier. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: κ-casein and para-κ-casein; Casein micelles; Hydrocarbon side chains; Renneting; SCF calculations
Dates:
  • Accepted: 14 September 2012
  • Published: January 2014
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Jun 2015 13:52
Last Modified: 17 Jan 2018 11:59
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2012.09.006
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2012.09.006

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