Interfacial Behavior of Wheat Puroindolines: Study of Adsorption at the Air–Water Interface from Surface Tension Measurement Using Wilhelmy Plate Method-Reference-Cited by-同舟云学术

Interfacial Behavior of Wheat Puroindolines: Study of Adsorption at the Air–Water Interface from Surface Tension Measurement Using Wilhelmy Plate Method

Published:2001-12 Issue:2 Volume:244 Page:245-253
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Biswas S.C.,Dubreil L.,Marion D.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference60 articles.

1. An Introduction to Food Colloids;Dickinson,1992

2. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins

3. Kato, A., inInteractions in Protein SystemsK. D. Schwenke and D. Raab, Eds., Proceedings of the Third Symposium on Food Proteins Organized by the Central Institute of Nutrition Postdam-Rehbrı̈ke of of Academy of Sciences of GDR Reinhardsbrunn/GDR, May 17–20, 1988, p. 11. Akademie-Verlag, Berlin, 1989.

4. Interfaces, Protein Films, and Foams

5. Foam formation and stabilization

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