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Volumn 34, Issue 2, 2004, Pages 113-121

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

(3) Zhang, Z a Dalgleish, D G a Goff, H D a

a UNIVERSITY OF GUELPH (Canada)

Author keywords

Capillary electrophoresis; Competitive surface adsorption; Foaming; Milk protein

Indexed keywords

ADSORPTION; ELECTROPHORESIS; IONIC STRENGTH; PH EFFECTS; SODIUM CHLORIDE;

SKIM MILK POWDERS (SMP); WHEY PROTEIN ISOLATE (WPI);

PROTEINS;

CASEIN; MILK PROTEIN; WATER;

ADSORPTION; AIR; ARTICLE; DISSOCIATION; FOAM; FOAMING; IONIC STRENGTH; MICELLE; MILK; PH; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; WHEY;

EID: 1442335307 PISSN: 09277765 EISSN: None Source Type: Journal
DOI: 10.1016/j.colsurfb.2003.11.009 Document Type: Article

Times cited : (122)

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