Interfacial adsorption and rheological behavior of β-casein at the water/hexane interface at different pH

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 193-201

  Dan, Abhijit ^a   Wüstneck, Rainer ^a   Krägel, Jürgen ^a   Aksenenko, Eugene V ^b   Fainerman, Valentin B ^c   Miller, Reinhard ^a  

^a MAX PLANCK INSTITUTE OF COLLOIDS AND INTERFACES   (Germany)

^b DUMANSKII INSTITUTE OF COLLOID AND WATER CHEMISTRY   (Ukraine)

^c DONETSK MEDICAL UNIVERSITY   (Ukraine)

Author keywords

Dilational visco elasticity; PH effect; Protein adsorption; Surface tension isotherm; Water hexane interface; casein

Indexed keywords

EID: 84884534465     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.015     Document Type: Article

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