Properties of interfacial films formed by succinylated legumin from fabas beans (Vicia faba L.)

Colloids and Surfaces B: Biointerfaces

Volumn 8, Issue 6, 1997, Pages 279-286

  Krause, J P ^a   Kragel J ^a   Schwenke, K D ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Emulsion formation; Globular protein; Succinylated legumin; Surface tension; Surface theology

Indexed keywords

AVENIN; GLOBULAR PROTEIN;

ADSORPTION; ARTICLE; CHEMICAL MODIFICATION; EMULSION; FLOW KINETICS; PLANT SEED; PRIORITY JOURNAL; SHEAR STRESS; SURFACE PROPERTY; SURFACE TENSION; VISCOSITY;

EID: 0343907243     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(96)01330-6     Document Type: Article

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