Proteins and emulsifiers at liquid interfaces

Advances in Colloid and Interface Science

Volumn 108-109, Issue , 2004, Pages 63-71

  Wilde, Peter ^a   Mackie, Alan ^a   Husband, Fiona ^a   Gunning, Patrick ^a   Morris, Victor ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Gibbs Marangoni mechanism; Langmuir Blodgett method; Protein emulsifier interface; Surface rheology

Indexed keywords

ADSORPTION; COALESCENCE; COLLOIDS; EMULSIONS; FOOD PRODUCTS; PROTEINS; RHEOLOGY; SURFACE PHENOMENA; SURFACE TENSION; VISCOELASTICITY;

GIBBS-MARANGONI MECHANISM; LANGMUIR-BLODGETT (LB) METHODS; PROTEIN-EMULSIFIER INTERFACES; SURFACE RHEOLOGY;

INTERFACES (MATERIALS);

LACTOGLOBULIN; PROTEIN;

CHEMISTRY; COLLOID; DIFFUSION; ELECTRICITY; EMULSION; LIGHT; REVIEW; TIME;

COLLOIDS; DIFFUSION; ELECTROSTATICS; EMULSIONS; LACTOGLOBULINS; LIGHT; PROTEINS; TIME FACTORS;

EID: 3442896823     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2003.10.011     Document Type: Article

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