Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil-water interface

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 921-927

  Liu, Liya ^a   Zhao, Qiangzhong ^a   Liu, Tongxun ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Adsorption; Oil water interface; Protein polysaccharide interactions; Sodium caseinate; Surface dilatational rheology; Xanthan gum

Indexed keywords

ELASTICITY; PHASE INTERFACES; PROTEINS; SODIUM; SURFACE PROPERTIES; XANTHAN GUM;

ADSORBED FILMS; ADSORPTION TIME; CASEINATE; DILATATIONAL RHEOLOGY; DYNAMIC SURFACE PRESSURE; OIL-WATER INTERFACE; PROTEINS-POLYSACCHARIDE INTERACTIONS; SODIUM CASEINATE; SURFACE DILATATIONAL RHEOLOGY; SURFACE DYNAMICS;

ADSORPTION;

EID: 79952535945     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.023     Document Type: Article

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