Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability

Journal of Colloid and Interface Science

Volumn 254, Issue 1, 2002, Pages 175-183

  Martin, Anneke H ^a   Grolle, Katja ^a   Bos, Martin A ^a,b   Cohen Stuart, Martien A ^a   Van Vliet, Ton ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TNO   (Netherlands)

Author keywords

Air water interface; Foam stability; Fracture properties; Glycinin; Interfacial rheology; Network formation; Ovalbumin; casein; lactoglobulin

Indexed keywords

ADSORPTION; BLOWING AGENTS; PH EFFECTS; PROTEINS; SHEAR STRESS;

FOAM STABILIZERS;

SURFACE CHEMISTRY;

BETA CASEIN; BETA LACTOGLOBULIN; GLYCININ; OVALBUMIN; EXCIPIENT; PROTEIN; WATER;

ADSORPTION; ARTICLE; FILM; FOAM; MEASUREMENT; PH; PRIORITY JOURNAL; PROTEIN FOLDING; PROTEIN STABILITY; PROTEIN STRUCTURE; STRESS STRAIN RELATIONSHIP; AIR; CHEMISTRY; FLOW KINETICS; TIME;

ADSORPTION; AIR; EXCIPIENTS; PROTEINS; RHEOLOGY; TIME FACTORS; WATER;

EID: 0036403301     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcis.2002.8592     Document Type: Article

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