Forces between Emulsion Droplets Stabilized with Tween 20 and Proteins-Reference-Cited by-同舟云学术

Forces between Emulsion Droplets Stabilized with Tween 20 and Proteins

Published:1999-11-17 Issue:26 Volume:15 Page:8813-8821
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Dimitrova Tatiana D.¹,Leal-Calderon Fernando¹

Affiliation:

1. Laboratory of Thermodynamics and Physicochemical Hydrodynamics, Faculty of Chemistry, Sofia University, 1, James Bouchier Ave., 1164 Sofia, Bulgaria, and Centre de Recherche Paul Pascal, Av. Schweitzer, 33600 Pessac, France

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/la9904758

Reference54 articles.

1. Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

2. Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

3. Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions

4. Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins

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