Adsorption of Protein Layers at the Water/Air Interface As Studied by Axisymmetric Drop and Bubble Shape Analysis-Reference-Cited by-同舟云学术

Adsorption of Protein Layers at the Water/Air Interface As Studied by Axisymmetric Drop and Bubble Shape Analysis

Published:1999-10-15 Issue:44 Volume:103 Page:9557-9561
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Makievski A. V.¹,Loglio G.¹,Krägel J.¹,Miller R.¹,Fainerman V. B.¹,Neumann A. W.¹

Affiliation:

1. Max-Planck-Institut für Kolloid- und Grenzflächenforschung, Am Mühlenberg 2, D-14476 Golm, Germany; Institute of Technical Ecology, 25, Blvd. Shevchenko, Donetsk, 340017, Ukraine; Institute of Organic Chemistry, University of Florence, Via G. Capponi 9, Florence, Italy; and Department of Mechanical and Industrial Engineering, University of Toronto, King's College Road, Toronto, Ontario, Canada M5S 1A4

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp990775y

Reference21 articles.

1. Stability and Mechanical Properties; Dickinson, E., Walstra, P., Eds.; Food Colloids and Polymers; Royal Society of Chemistry: Cambridge, UK; 1993.

2. Miller, R.; Fainerman, V. B.; Makievski, A. V.; Grigoriev, D. O.; Wilde, P. J.; Krägel, J.Special Publication No. 227, Food Emulsions and Foams: Interfaces, Interactions and Stability; Dickinson, E., Rodíguez Patino, J. M., Eds.; Royal Society of Chemistry: Cambridge, UK, 1999; p 207.

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