Interfacial adsorption and rheological behavior of β-casein at the water/hexane interface at different pH-Reference-Cited by-同舟云学术

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Interfacial adsorption and rheological behavior of β-casein at the water/hexane interface at different pH

Published:2014-01 Issue: Volume:34 Page:193-201
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dan Abhijit,Wüstneck Rainer,Krägel Jürgen,Aksenenko Eugene V.,Fainerman Valentin B.,Miller Reinhard

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Adsorption behaviour of hen egg-white lysozyme at the air/water interface;Alahverdjieva;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008

2. Dynamic lattice Monte Carlo simulation of a model protein at an oil/water interface;Anderson;Journal of Chemical Physics,2000

3. Visco-elastic properties of triacyglycerol/water interfaces covered by protein;Benjamins;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1996

4. Protein adsorption at the oil water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999

5. Density distribution for a polymer adsorbed at an oil-water interface;Cai;Journal of Chemical Physics,2002

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