Interfacial study of class II hydrophobin and its mixtures with milk proteins: Relationship to bubble stability

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 7, 2013, Pages 1554-1562

  Wang, Yiwei ^a   Bouillon, Cédric ^a   Cox, Andrew ^b   Dickinson, Eric ^a   Durga, Kalpana ^a   Murray, Brent S ^a   Xu, Rong ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

bubble; foam; Hydrophobin; interfacial rheology; protein

Indexed keywords

ADSORBED FILMS; AIR WATER INTERFACES; BREWSTER ANGLE MICROSCOPY; BUBBLE; BUBBLE COALESCENCE; BUBBLE STABILITY; CLASS II; DISPROPORTIONATIONS; FOOD FOAMS; HIGH STRENGTH; HYDROPHOBINS; INTERFACIAL RHEOLOGY; INTERFACIAL STUDY; JANUS-LIKE PARTICLES; LACTOGLOBULIN; MILK PROTEIN; PROTEIN SYSTEM; SHRINKAGE RATES; SODIUM CASEINATE; SURFACE DILATATIONAL ELASTICITY; SURFACE SHEAR VISCOSITY;

COALESCENCE; FOAMS; MONOLAYERS; PROTEINS;

STABILITY;

CASEIN; LACTOGLOBULIN; MILK PROTEIN; PROTEIN; WATER;

ADSORPTION; AIR; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; ELASTICITY; PRESSURE; SHEAR STRENGTH; SURFACE PROPERTY; VISCOSITY;

ADSORPTION; AIR; CASEINS; ELASTICITY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTOGLOBULINS; MILK PROTEINS; PRESSURE; PROTEINS; SHEAR STRENGTH; SURFACE PROPERTIES; VISCOSITY; WATER;

EID: 84874050353     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304603m     Document Type: Article

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