Interfacial behavior of common food contact polymer additives

Journal of Colloid and Interface Science

Volumn 311, Issue 2, 2007, Pages 587-594

  Heiserman, W M ^a   Can, S Z ^a   Walker, R A ^a,b   Begley, T H ^c   Limm, W ^c  

^a University of Maryland   (United States)

^b DURHAM UNIVERSITY   (United Kingdom)

^c Center for Food Safety and Nutrition   (United States)

Author keywords

Aggregation; Air water interface; Antioxidant additives; Food packaging material; Irganox 1010; Irganox 1076; Isothermal compression; Organization; Phenol; Surface pressure; Surfactants; Vibrational sum frequency spectroscopy (VSFS)

Indexed keywords

FREE ENERGY; ISOTHERMS; PHENOLS; POLYMERS; SURFACE PROPERTIES; VIBRATIONAL SPECTRA;

AIR-WATER INTERFACE; ANTIOXIDANT ADDITIVES; FOOD PACKAGING MATERIALS; IRGANOX 1010; IRGANOX 1076; ISOTHERMAL COMPRESSION; SURFACE PRESSURE; VIBRATIONAL SUM FREQUENCY SPECTROSCOPY (VSFS);

FOOD ADDITIVES;

3 (3,5 DI TERT BUTYL 4 HYDROXYPHENYL)PROPIONIC ACID OCTADECYL ESTER; ANTIOXIDANT; PENTAERYTHRITOL TETRAKIS[3 (3,5 DI TERT BUTYL 4 HYDROXYPHENYL)PROPIONATE]; PHENOL; POLYMER;

ARTICLE; CHEMICAL STRUCTURE; FOOD PACKAGING; HYDROPHILICITY; HYDROPHOBICITY; ISOTHERM; PRIORITY JOURNAL; SURFACE TENSION;

ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; FOOD ADDITIVES; PHENOLS; POLYMERS; SPECTROPHOTOMETRY, INFRARED; SURFACE TENSION;

EID: 34248402459     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2007.03.047     Document Type: Article

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