Competitive adsorption of protein and surfactants in highly concentrated emulsions: Effect on coalescence mechanisms

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 213, Issue 2-3, 2003, Pages 209-219

  Van Aken, George A ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Calcium ions; Coalescence; Competitive adsorption; Emulsions; Mixed adsorption; Protein layers; Surfactant; Lactoglobulin

Indexed keywords

ABSORPTION; COALESCENCE; FATTY ACIDS; MOLECULAR WEIGHT; PROTEINS; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS; THIN FILMS;

COALESCENCE-STABILITY;

EMULSIONS;

BETA LACTOGLOBULIN; DODECYL SULFATE SODIUM; FATTY ACID; POLYSORBATE 20; PROTEIN; SORBITAN OLEATE; SUCROSE; SURFACTANT;

ADSORPTION; ARTICLE; EMULSION; FILM; FLOW MEASUREMENT; MOLECULAR DYNAMICS; MOLECULAR STABILITY; MOLECULAR WEIGHT; PRIORITY JOURNAL;

EID: 0037433106     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7757(02)00514-9     Document Type: Article

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