α-Lactalbumin−AOT Charge Interactions Tune Phase Structures in Isooctane/Brine Mixtures
Author:
Affiliation:
1. Department of Food Science and Technology, Department of Chemical Engineering and Materials Science, University of California, Davis, One Shields Avenue, Davis, California 95616
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/la900572z
Reference40 articles.
1. Effect of α-Lactalbumin on Aerosol-OT Phase Structures in Oil/Water Mixtures
2. Effect of added α-lactalbumin protein on the phase behavior of AOT–brine–isooctane systems
3. Effect of α-Lactalbumin on the Phase Behavior of AOT−Brine−Isooctane Mixtures: Role of Charge Interactions
4. Interactions of Globular Proteins with Surfactants Studied with Fluorescence Probe Methods
5. Interaction between lysozyme and n-alkyl sulphates in aqueous solution
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The viscosity stability of O/W emulsion containing ^|^alpha;-gel through an ionic-complex system;Journal of Oleo Science;2013
2. Interaction of α-lactalbumin with lipids and possible implications for its emulsifying properties – A review;International Dairy Journal;2011-10
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