Fluorescence Correlation Spectroscopy at the Oil−Water Interface: Hard Disk Diffusion Behavior in Dilute β-Lactoglobulin Layers Precedes Monolayer Formation-Reference-Cited by-同舟云学术

Fluorescence Correlation Spectroscopy at the Oil−Water Interface: Hard Disk Diffusion Behavior in Dilute β-Lactoglobulin Layers Precedes Monolayer Formation

Published:2007-05-12 Issue:12 Volume:23 Page:6614-6623
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Donsmark Jesper¹,Rischel Christian¹

Affiliation:

1. Niels Bohr Institute, Blegdamsvej 17, DK-2100, Copenhagen, Denmark, Physics of Life Processes, Leiden University, Niels Bohrweg 2, NL-2333CA Leiden, The Netherlands, and Department of Protein Structure and Biophysics, Novo Nordisk A/S, DK-2760 Måløv, Denmark

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la063547l

Reference33 articles.

1. Preparing and evaluating delivery systems for proteins

2. Kinetics of Insulin Adsorption at the Oil–Water Interface and Diffusion Properties of Adsorbed Layers Monitored Using Fluorescence Correlation Spectroscopy

3. Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The rheological properties of bovine β-Lactoglobulin stabilized oil/water interfaces depend on the protein's quaternary structure;Food Hydrocolloids;2021-11

2. Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin;Food Hydrocolloids;2021-05

3. Characterization of the dynamics of interfaces and of interface-dominated systems via spectroscopy and microscopy techniques;Current Opinion in Colloid & Interface Science;2018-09

4. Molecular Dynamics Simulation of β-Lactoglobulin at Different Oil/Water Interfaces;Biomacromolecules;2016-04-25

5. Exploring the frontiers of colloidal behaviour where polymers and particles meet;Food Hydrocolloids;2016-01