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Interfacial properties of highly soluble crayfish protein derivatives

  • Published:2016-06 Issue: Volume:499 Page:10-17
  • 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:

Felix Manuel,Romero Alberto,Vermant Jan,Guerrero Antonio

Funder

Andalousian Government, (Spain)

European Union under the Framework 7

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference47 articles.

1. Food Emulsions: Principles, Practice and Techniques;McClements,2004

2. Coalescence stability of emulsions containing globular milk proteins;Tcholakova;Adv. Colloid Interface Sci.,2006

3. Competitive adsorption of protein and surfactants in highly concentrated emulsions: effect on coalescence mechanisms;van Aken;Colloid Surf. A,2003

4. Interfacial rheological and wetting properties of deamidated barley proteins;Zhang;Food Hydrocoll.,2015

5. Milk and soy protein films at the air-water interface;Nino;Food Hydrocoll.,2005

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