Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review
Background Food colloid stability is critical to many food properties and surfactants that can
provide long-term stability against phase separation are highly desirable. The hydrophobins …
provide long-term stability against phase separation are highly desirable. The hydrophobins …
Structural-rheological characteristics of Chaplin E peptide at the air/water interface; a comparison with β-lactoglobulin and β-casein
The Chaplin E peptide is a surface-active agent that can adsorb to the air/water interface
and form interfacial films that display distinct interfacial properties as a function of pH. The~ 2 …
and form interfacial films that display distinct interfacial properties as a function of pH. The~ 2 …
Structure-Dependent Interfacial Properties of Chaplin F from Streptomyces coelicolor
Chaplin F (Chp F) is a secreted surface-active peptide involved in the aerial growth of
Streptomyces. While Chp E demonstrates a pH-responsive surface activity, the relationship …
Streptomyces. While Chp E demonstrates a pH-responsive surface activity, the relationship …
[引用][C] Investigating the developmental roles for the functional amyloid system of Streptomyces venezuelae
D Crisante - 2018