Interface stability and copolymers: Application to food systems

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 870-878

  Corsi, Andrea ^a   Milchev, Andrey ^a,b   Rostiashvili, Vakhtang G ^a   Vilgis, Thomas A ^a  

^a MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

^b INSTITUTE OF PHYSICAL CHEMISTRY   (Bulgaria)

Author keywords

Copolymers; Fluid fluid interfaces; Stabilization

Indexed keywords

CHAIN LENGTH; CHAINS; MONTE CARLO METHODS; OILS AND FATS; PROTEINS;

AIR EMULSIONS; CHAINS LENGTH; EGG WHITE FOAMS; FLUID FLUID INTERFACES; FOOD SYSTEM; INTERFACE STABILITIES; LOCALISATION; NATURAL STABILIZERS; OIL-AIR; OIL/WATER;

STABILIZATION;

EID: 33947168713     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.08.012     Document Type: Article

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