The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 247-257

  Seta, Lucia ^a   Baldino, Noemi ^a   Gabriele, Domenico ^a   Lupi, Francesca R ^a   De Cindio, Bruno ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Admul DATEM; Dilatational rheology; Interfacial properties; Ovalbumin; Tween 60

Indexed keywords

AIR; ELASTICITY; EMULSIFICATION; EMULSIONS; PHASE INTERFACES; SUNFLOWER OIL;

ADMUL DATEM; AIR-WATER; DILATATIONAL RHEOLOGY; FOOD EMULSIFIERS; GLOBULAR PROTEINS; INTERFACIAL PROPERTY; OIL-WATER INTERFACE; OVALBUMINS; TWEEN 60; WATER-WATER;

PROTEINS;

HELIANTHUS;

EID: 84861677893     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.012     Document Type: Article

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