The effect of pH on surface dilatational and shear properties of phospholipid monolayers-Reference-Cited by-同舟云学术

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The effect of pH on surface dilatational and shear properties of phospholipid monolayers

Published:2008-09 Issue:1-3 Volume:327 Page:79-89
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:

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

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference49 articles.

1. An Introduction to Food Colloids;Dickinson,1992

2. Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional

3. J. Benjamins, Static and Dynamic Properties of Proteins Adsorbed at Liquid Interfaces. Thesis, Wageningen University, 2000.

4. Proteins at Liquid Interface;Benjamins,1998

5. Food Emulsions: Principles, Practice and Techniques;McClements,2005

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