Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 275-284

  Le Floch Fouere C ^a   Beaufils, S ^a   Lechevalier, V ^b   Nau, F ^b   Pezolet M ^c   Renault, A ^a   Pezennec, S ^b  

^a UNIVERSITÉ DE RENNES 1   (France)

^b UMR1253   (France)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

Air water interface; Lysozyme; Mixture; Ovalbumin; Protein; Replacement of the sub phase; Sequential adsorption

Indexed keywords

ADSORPTION; AIR; PHASE INTERFACES;

AIR/WATER INTERFACES; BINARY SOLUTIONS; EGG WHITE PROTEINS; INTERFACIAL FILM; OVALBUMINS; PROTEIN-FREE; REPLACEMENT OF THE SUB-PHASE; SEQUENTIAL ADSORPTION; SUB-PHASE; SURFACE PRESSURES;

ENZYMES;

EID: 75449090632     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.10.006     Document Type: Article

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