Effect of pH on the adsorption kinetics of egg yolk at the triacylglycerol-water interface and viscoelastic properties of interfacial egg yolk films: A dynamic drop tensiometry study

Colloids and Surfaces B: Biointerfaces

Volumn 27, Issue 3/2, 2003, Pages 265-275

  Mel'nikov, Sergey M ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Adsorption kinetics; Egg yolk; Interfacial tension; Interfacial viscoelasticity; O W emulsion; Oil water interface

Indexed keywords

ADSORPTION; PH EFFECTS; PRESSURE EFFECTS; PROTEINS; SURFACE TENSION; VISCOELASTICITY;

DYNAMIC DROP TENSIOMETRY (DDT); PHASE ANGLE VALUES;

COLLOIDS;

TRIACYLGLYCEROL; WATER;

ADSORPTION KINETICS; AQUEOUS SOLUTION; ARTICLE; EGG YOLK; FILM; ISOELECTRIC POINT; PH; PRESSURE; PRIORITY JOURNAL; VISCOELASTICITY;

GOES;

EID: 0037296389     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(02)00100-5     Document Type: Article

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