THE INFLUENCE OF MONO- AND DI-GLYCERIDES ON INTERFACIAL TENSION REDUCTION BY ACID MODIFIED 7S SOYBEAN PROTEIN
Author:
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference11 articles.
1. G. Doxastakis and P. Sherman in “ Instrumental Analysis of Food ”. G. Charalambous and G. Inglett eds. Academic Press , New York ( 1983 ) p. 219 .
2. The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface in corn oil-in-water emulsions and its effect on emulsion stability
3. The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface and its effect on interfacial rheological properties
4. M. Reeve , A, Mendoza and P. Sherman , Paper pres-ented at 21st National Colloqium , French Society of Rheology , Strasbourg , 26 – 28 Nov. ( 1986 ).
5. M. Reeve and P. Sherman , To be published .
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1. Stability of bovine serum albumin-stabilized olive oil-in-water emulsions and the role of the oil minor surface-active lipids;Food Hydrocolloids;1994-03
2. THE ROLE OF DIGLYCERIDES, MONOGLYCERIDES, AND FREE FATTY ACIDS IN OLIVE OIL MINOR SURFACE-ACTIVE LIPID INTERACTION WITH PROTEINS AT OIL-WATER INTERFACES;Journal of Dispersion Science and Technology;1993-10
3. MINOR SURFACE-ACTIVE LIPIDS OF OLIVE OIL AND VISCOELASTICITY OF PROTEIN FILMS AT THE OLIVE OIL-WATER INTERFACE;Journal of Dispersion Science and Technology;1992-04
4. The influence of minor surface-active components of olive oil on emulsification with bovine serum albumin;Colloids and Surfaces;1991-11
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