Structure and chemical composition of layers adsorbed at interfaces with champagne

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10399-10407

  Aguie Beghin V ^a   Adriaensen, Y ^b   Peron N ^c   Valade, M ^d   Rouxhet, P ^b   Douillard, R ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^c DURHAM UNIVERSITY   (United Kingdom)

^d Comité Interprofessionnel du Vin de Champagne ^*  (France)

Author keywords

Adsorption; Champagne; Ellipsometry; Interface; Polysaccharides; Proteins; Surface tension; Ultrafiltration; X ray photoelectron spectroscopy

Indexed keywords

POLYSACCHARIDE; POLYSTYRENE DERIVATIVE; PROTEIN;

ADSORPTION; ARTICLE; CHEMISTRY; SURFACE PROPERTY; SURFACE TENSION; WINE;

ADSORPTION; POLYSACCHARIDES; POLYSTYRENES; PROTEINS; SURFACE PROPERTIES; SURFACE TENSION; WINE;

EID: 70449104260     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9016948     Document Type: Article

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