Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air–water and oil–water interfaces-Reference-Cited by-同舟云学术

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Hydroxypropylmethylcellulose surface activity at equilibrium and adsorption dynamics at the air–water and oil–water interfaces

Published:2009-12 Issue:8 Volume:23 Page:2359-2368
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Camino Nerina A.,Pérez Oscar E.,Sanchez Cecilio Carrera,Rodriguez Patino Juan M.,Pilosof Ana M.R.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. The role of static and dynamic characteristics of diglycerol esters and β-lactoglobulin mixed films foaming. 1. Dynamic phenomena at the air–water interface;Alvarez Gomez;Food Hydrocolloids,2008

2. Competitive adsorption of proteins with methylcellulose and hydroxypropylmethylcellulose;Arboleya;Food Hydrocolloids,2005

3. Aqueous solutions of sodium deoxycholate and hydroxypropylmethylcellulose: dynamic surface tension measurements;Avranas;Journal of Colloid and Interface Science,2002

4. Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air–water interface;Baeza;Food Hydrocolloids,2004

5. Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface;Baeza;Food Hydrocolloids,2005

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1. Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin;Food Hydrocolloids;2024-09

2. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy;Food Chemistry;2024-06

3. Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface;Macromol;2024-04-18

4. Interfacial Rheological Study of β-Casein/Pectin Mixtures at the Air/Water Interface;Gels;2024-01-03

5. Comparative study of interfacial properties and thermal behaviour of milk fat globules and membrane prepared from ultrasonicated bovine milk;Ultrasonics Sonochemistry;2024-01

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