Adsorption of Whey Protein Isolate at the Oil−Water Interface as a Function of Processing Conditions: A Rheokinetic Study
Author:
Affiliation:
1. Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, c/ Profesor García González s/n, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf981119i
Reference50 articles.
1. Viscoelastic properties of triacylglycerol/water interfaces covered by proteins
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3. Bos, M.; Nylander, T.; Arnebrant, T.; Clark, D. C. Protein/Emulsifier Interactions. InFood Emulsions and their Applications; Hasenhuette, G. L., Hartel, R. W., Eds.; Chapman & Hall: New York, 1997; pp 95−146.
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