Interrelation between Drop Size and Protein Adsorption at Various Emulsification Conditions-Reference-Cited by-同舟云学术

Interrelation between Drop Size and Protein Adsorption at Various Emulsification Conditions

Published:2003-06-11 Issue:14 Volume:19 Page:5640-5649
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Tcholakova Slavka¹,Denkov Nikolai D.¹,Sidzhakova Doroteya¹,Ivanov Ivan B.¹,Campbell Bruce¹

Affiliation:

1. Laboratory of Chemical Physics & Engineering, Faculty of Chemistry, Sofia University, 1164 Sofia, Bulgaria, and Kraft Foods Incorporated, 801 Waukegan Road, Glenview, Illinois 60025

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/la034411f

Reference24 articles.

1. Drop Coalescence during Emulsion Formation in a High-Pressure Homogenizer for Tetradecane-in-Water Emulsion Stabilized by Sodium Dodecyl Sulfate

2. Dairy Technology

3. The fragmentation of oil drops in emulsions by a high-pressure homogenizer

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