Limited coalescence and Ostwald ripening in emulsions stabilized by hydrophobin HFBII and milk proteins-Reference-Cited by-同舟云学术

Limited coalescence and Ostwald ripening in emulsions stabilized by hydrophobin HFBII and milk proteins

Published:2016-11 Issue: Volume:509 Page:521-538
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:

Dimitrova Lydia M.,Boneva Mariana P.,Danov Krassimir D.,Kralchevsky Peter A.^ORCID,Basheva Elka S.,Marinova Krastanka G.,Petkov Jordan T.,Stoyanov Simeon D.

Funder

Unilever R&D

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference75 articles.

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3. Applications of hydrophobins: current state and perspectives;Wösten;Appl. Microbiol. Biotechnol.,2015

4. Adsorption of hydrophobin-protein mixtures at the air-water interface: the impact of pH and electrolyte;Tucker;Langmuir,2015

5. On the link between foam coarsening and surface rheology: why hydrophobins are so different;Blijdenstein;Soft Matter,2010

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