Protein Adsorption at the Electrified Air–Water Interface: Implications on Foam Stability-Reference-Cited by-同舟云学术

Protein Adsorption at the Electrified Air–Water Interface: Implications on Foam Stability

Published:2012-05-08 Issue:20 Volume:28 Page:7780-7787
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Engelhardt Kathrin¹,Rumpel Armin¹²,Walter Johannes¹,Dombrowski Jannika³,Kulozik Ulrich³,Braunschweig Björn¹,Peukert Wolfgang¹²

Affiliation:

1. Institute of Particle Technology (LFG), University of Erlangen-Nuremberg, Cauerstrasse 4, 91058 Erlangen, Germany

2. Erlangen Graduate School in Advanced Optical Technologies (SAOT), University of Erlangen-Nuremberg, Paul-Gordan-Strasse 6, 91052 Erlangen, Germany

3. Chair for Food Process Engineering and Dairy Technology, Research Center for Nutrition and Food Sciences (ZIEL) − Department Technology, Technische Universität München, Freising-Weihenstephan, Germany

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/la301368v

Reference62 articles.

1. Porous Metals and Metallic Foams: Current Status and Recent Developments

2. Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams

3. Understanding foods as soft materials

4. Emulsions, Foams, and Suspensions

5. Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins

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