Enzymatic cross-linking of α-lactalbumin to produce nanoparticles with increased foam stability-Reference-Cited by-同舟云学术

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Enzymatic cross-linking of α-lactalbumin to produce nanoparticles with increased foam stability

Published:2015 Issue:40 Volume:11 Page:7888-7898
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Dhayal Surender K.,Delahaije Roy J. B. M.,de Vries Renko J.,Gruppen Harry,Wierenga Peter A.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/SM/C5SM01112D

Reference34 articles.

1. Foams stabilised by mixtures of nanoparticles and oppositely charged surfactants: relationship between bubble shrinkage and foam coarsening

2. CXCVI.—Emulsions

3. Separation of solids in the surface-layers of solutions and ‘suspensions’ (observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).—Preliminary account

4. Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II

5. Impact of protein self-assemblages on foam properties

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