Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air-water interface

Food Hydrocolloids

Volumn 18, Issue 6, 2004, Pages 959-966

  Baeza, R ^a   Carrera Sanchez, C ^b   Pilosof, A M R ^a   Rodriguez Patino J M ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Air water interface; Gums; Hydrocolloid; Interfacial rheology; Monolayer; Polysaccharide; Protein; Surface tension

Indexed keywords

AIR; ESTERS; MONOLAYERS; PHASE INTERFACES; POLYSACCHARIDES;

AIR/WATER INTERFACES; AQUEOUS PHASIS; FILM ELASTICITY; FILM STRUCTURE; GUM; HYDROCOLLOID; INTERFACIAL RHEOLOGY; LACTOGLOBULIN; PROPYLENE GLYCOL ALGINATES; SURFACE ACTIVE;

PROTEINS;

ALGINIC ACID PROPYLENE GLYCOL ESTER; BETA LACTOGLOBULIN; CARRAGEENAN; POLYSACCHARIDE; XANTHAN;

ADSORPTION; AQUEOUS SOLUTION; ARTICLE; ESTERIFICATION; EVALUATION; FILM; FLOW KINETICS; ISOTHERM; MOLECULAR DYNAMICS; MOLECULAR INTERACTION; SURFACE PROPERTY; THERMODYNAMICS; VISCOELASTICITY;

EID: 4043052921     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.03.006     Document Type: Article

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