Rheological properties of a surfactant-induced gel for the lysozyme?sodium dodecyl sulfate?water system-Reference-Cited by-同舟云学术

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Rheological properties of a surfactant-induced gel for the lysozyme?sodium dodecyl sulfate?water system

Published:2004-07-07 Issue:4 Volume:283 Page:402-412
ISSN:0303-402X
Container-title:Colloid and Polymer Science
language:en
Short-container-title:Colloid Polym Sci

Author:

Montalvo Gemma,Khan Ali

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00396-004-1161-9.pdf

Reference55 articles.

1. Dickinson E (1993) In: Goddard ED, Ananthapadmanabhan KP (eds) Interactions of surfactant with polymers and proteins. CRC, Boca Raton, FL, p 295

2. Clark AH, Lee-Tuffnell CD (1986) In: Mitchell JR, Ledward DA (eds) Functional properties of food macromolecules. Elsevier, London, p 203

3. Clark AH, Ross-Murphy SB (1987) Adv Polym Sci 83:57

4. Clark AH, Kavanagh GM, Ross. Murphy SB (2001) Food Hydrocolloids 15:383

5. Doi E (1993) Trends Food Sci Technol 4:1

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4. Self-organization of lysozyme—Ionic surfactant complexes at the aqueous-air interface as studied by tritium bombardment;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2017-05

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