The effect of the subphase composition on monostearin-distearin mixed monolayers-Reference-Cited by-同舟云学术

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The effect of the subphase composition on monostearin-distearin mixed monolayers

Published:1995-11 Issue:1 Volume:104 Page:29-40
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

de la Fuente Feria Julia,Rodríguez Patino Juan M.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference39 articles.

1. Food colloids — An overview

2. Food Emulsifiers: Chemistry, Technology, Functional Properties and Applications,1989

3. Food Emulsions,1990

Cited by 8 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. Studies of lipid interactions in mixed Langmuir monolayers;Thin Solid Films;2008-10

2. Monoglyceride Mixed Films: Structure and Stability;Food Colloids;2004

3. Monolayer collapse behavior of dipalmitoyl phosphatidylcholine with normal long-chain alcohols at the air/water interface;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2003-04

4. On the interaction of dipalmitoyl phosphatidylcholine with normal long-chain alcohols in a mixed monolayer: a thermodynamic study;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2000-09

5. Interfacial characteristics of food emulsifiers (proteins and lipids) at the air-water interface;Colloids and Surfaces B: Biointerfaces;1999-10

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