The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface

Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 463-472

  Pezennec, S ^a   Gauthier, F ^b   Alonso, C ^b   Graner, F ^b   Croguennec, T ^c   Brule G ^c   Renault, A ^b,d  

^a CEMAGREF   (France)

^b UNIV GRENOBLE ALPES   (France)

^c AGROCAMPUS OUEST   (France)

^d Bat IIA   (France)

Author keywords

Adsorption; Air water interface; Charge; Ovallbumin; Protein; Surface rheology

Indexed keywords

AIR; ASSOCIATION REACTIONS; ELASTIC CONSTANTS; ELASTICITY; IONIC STRENGTH; PHASE INTERFACES;

AIR/WATER INTERFACES; CHARGE; NET CHARGES; OVALBUMINS; OVALLBUMIN; RHEOLOGICAL PROPERTY; SHEAR ELASTIC CONSTANTS; SURFACE PRESSURES; SURFACE RHEOLOGY; SURFACE SHEAR;

PROTEINS;

OVALBUMIN; PROTEIN; WATER;

ADSORPTION; AIR; AQUEOUS SOLUTION; ARTICLE; FLOW KINETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PH; SURFACE TENSION; VISCOELASTICITY;

EID: 0033828828     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(00)00026-6     Document Type: Article

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