Complex interfaces in food: Structure and mechanical properties
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference76 articles.
1. Packing, flipping, and buckling transitions in compressed monolayers of ellipsoidal latex particles;Basavaraj;Langmuir,2006
2. Colloids in Flatland: a perspective on 2D phase-separated systems, characterisation methods, and lineactant design;Bernardini;Chemical Society Reviews,2013
3. Particles as surfactants – similarities and differences;Binks;Current Opinion in Colloid & Interface Science,2002
4. Interfacial rheological properties of adsorbed protein layers and surfactants: a review;Bos;Advances in Colloid and Interface Science,2001
5. An interfacial stress rheometer to study rheological transitions in monolayers at the air–water interface;Brooks;Langmuir,1999
Cited by 111 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. Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties;Food Hydrocolloids;2025-02
2. Linear and nonlinear interfacial rheology of responsive microgels at the oil-water interface;Food Hydrocolloids;2025-01
3. Cysteines in β-lactoglobulin affects its interfacial adsorption and protein film stabilization;Journal of Colloid and Interface Science;2025-01
4. Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces;Food Hydrocolloids;2024-10
5. Dynamic interfacial effects investigated by microfluidics: Formation and stability of droplets and bubbles;Current Opinion in Colloid & Interface Science;2024-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3