Interfacial properties of whey proteins at air/water and oil/water interfaces studied by dynamic drop tensiometry, ellipsometry and spreading kinetics

International Journal of Food Science and Technology

Volumn 34, Issue 5-6, 1999, Pages 573-585

  Nylander, Tommy ^a   Hamraoui, Ahmed ^a   Paulsson, Marie ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Air water; Ellipsometry; Oil water; Surface rheology; Surface tension; Wetting; Whey protein concentrate; Whey protein isolate; lactoglobulin

Indexed keywords

EID: 0033408889     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00327.x     Document Type: Article

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