Effect of Temperature and Pressure on the Stability of Protein Microbubbles-Reference-Cited by-同舟云学术

Effect of Temperature and Pressure on the Stability of Protein Microbubbles

Published:2015-12-21 Issue:1 Volume:8 Page:333-340
ISSN:1944-8244
Container-title:ACS Applied Materials & Interfaces
language:en
Short-container-title:ACS Appl. Mater. Interfaces

Author:

Rovers Tijs A.M.¹²,Sala Guido¹²³,van der Linden Erik¹²,Meinders Marcel B.J.¹³

Affiliation:

1. Top Institute Food and Nutrition, P.O. Box 557 6700 AN, Wageningen, The Netherlands

2. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research Centre, P.O. Box 17, 6700 AA, Wageningen, The Netherlands

3. Food and Biobased Research, Wageningen University and Research Centre, P.O. Box 17 6700 AA, Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/acsami.5b08527

Reference29 articles.

1. Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process

2. Ultrasonic Synthesis of Stable, Functional Lysozyme Microbubbles

3. Stabilization and fabrication of microbubbles: applications for medical purposes and functional materials

4. Novel microbubble preparation technologies

5. Production of uniformly sized serum albumin and dextrose microbubbles

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