Mixed Layers of Sodium Caseinate + Dextran Sulfate: Influence of Order of Addition to Oil−Water Interface
Author:
Affiliation:
1. Food Science and Technology Department, Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland
2. Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la900919w
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