The effect of pH on structural, topographical, and rheological characteristics of β-casein–DPPC mixed monolayers spread at the air–water interface-Reference-Cited by-同舟云学术

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The effect of pH on structural, topographical, and rheological characteristics of β-casein–DPPC mixed monolayers spread at the air–water interface

Published:2009-01 Issue:2-3 Volume:332 Page:180-191
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:

Caro Ana Lucero,Niño M. Rosario Rodríguez,Patino Juan M. Rodríguez

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference42 articles.

1. Lipid monolayers: why use half a membrane to characterize protein-membrane interactions?

2. Langmuir monolayers to study interactions at model membrane surfaces

3. Food Emulsions and their Applications;Bos,1997

4. Food Proteins and their Applications;Damodaran,1997

5. An Introduction to Food Colloids;Dickinson,1992

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