The effect of pH on structural, topographical, and rheological characteristics of β-casein-DPPC mixed monolayers spread at the air-water interface

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 332, Issue 2-3, 2009, Pages 180-191

  Caro, Ana Lucero ^a   Niño, M Rosario Rodríguez ^a   Patino, Juan M Rodríguez ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Air water interface; Beta casein; Food dispersions; Interfacial dilatational rheology; Interfacial rheology; Interfacial shear rheology; Monolayer structure; Phospholipid

Indexed keywords

AIR; ATMOSPHERIC TEMPERATURE; CASEIN; CEMENTS; COLLOIDS; ELASTICITY; ELECTRON ENERGY LEVELS; FLOW INTERACTIONS; ISOTHERMS; MONOLAYERS; PH; PH EFFECTS; PHOSPHOLIPIDS; PLASTICITY; RHEOLOGY; SOLUTIONS; VISCOSITY; WATER ANALYSIS;

BETA-CASEIN; FOOD DISPERSIONS; INTERFACIAL DILATATIONAL RHEOLOGY; INTERFACIAL RHEOLOGY; INTERFACIAL SHEAR RHEOLOGY; MONOLAYER STRUCTURE;

PHASE INTERFACES;

AMPHOLYTE; BETA CASEIN; DIPALMITOYLPHOSPHATIDYLCHOLINE; PROTEIN; WATER;

AIR; ARTICLE; BREWSTER ANGLE MICROSCOPY; CHEMICAL INTERACTION; ELASTICITY; ELECTRICITY; FLOW KINETICS; PH; PRIORITY JOURNAL; STRUCTURE ANALYSIS; TOPOGRAPHY;

EID: 56649106467     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2008.09.020     Document Type: Article

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