Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process
Author:
Affiliation:
1. Top Institute Food and Nutrition
2. Wageningen, The Netherlands
3. Laboratory of Physics and Physical Chemistry of Foods
4. Wageningen University and Research Centre
5. Food and Biobased Research
Abstract
In this manuscript we investigated the stability of microbubbles upon addition of surfactants (especially SDS) and acid. We related the stability of the microbubbles to physical processes.
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2015/SM/C5SM01296A
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