Synergistic Foaming and Surface Properties of a Weakly Interacting Mixture of Soy Glycinin and Biosurfactant Stevioside-Reference-Cited by-同舟云学术

Synergistic Foaming and Surface Properties of a Weakly Interacting Mixture of Soy Glycinin and Biosurfactant Stevioside

Published:2014-06-30 Issue:28 Volume:62 Page:6834-6843
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wan Zhi-Li¹,Wang Li-Ying¹,Wang Jin-Mei¹,Yuan Yang¹,Yang Xiao-Quan¹²

Affiliation:

1. Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, People’s Republic of China

2. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf502027u

Reference48 articles.

1. Interfacial rheological properties of adsorbed protein layers and surfactants: a review

2. Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

3. Interfacial rheology of protein–surfactant mixtures

4. Thermodynamics and rheology of mixed protein–surfactant adsorption layers

5. Protein Stabilization of Emulsions and Foams

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