A critical role for interfacial compression and coagulation in the stabilization of emulsions by proteins
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials
Reference11 articles.
1. Protein‐stabilized foams and emulsions
2. Interfacial coagulation of proteins
3. Osmotic control of bilayer fusion
4. Food Emulsions and Foams;Fisher,1987
5. Spread monolayers of proteins
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2. Denaturation of Globular Proteins in Relation to Their Functional Properties;Surface Activity of Proteins;1996-08-16
3. On the relation between the molecular mass distribution of gelatin and its ability to stabilize emulsions;Colloid & Polymer Science;1994-04
4. References;Structure–Function Properties of Food Proteins;1994
5. Force between biological surfaces;Journal of the Chemical Society, Faraday Transactions;1993
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