Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 28, 2014, Pages 6834-6843

  Wan, Zhi Li ^a   Wang, Li Ying ^a   Wang, Jin Mei ^a   Yuan, Yang ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

foam; soy glycinin; stevioside; surface properties; synergistic effects

Indexed keywords

ADSORPTION; BIOMOLECULES; ELASTICITY; FLUORESCENCE SPECTROSCOPY; FOAMS; MIXTURES; PROTEINS; SURFACE ACTIVE AGENTS; SURFACE TENSION; AIR; FLUORESCENCE; HYDROPHOBICITY; PHASE INTERFACES;

DYNAMIC SURFACE TENSIONS; GLYCININ; HYDROPHOBIC INTERACTIONS; INTERFACIAL INTERACTION; ISOTHERMAL TITRATION CALORIMETRY; PREFERENTIAL ADSORPTION; STEVIOSIDES; SYNERGISTIC EFFECT;

SURFACE PROPERTIES;

GLOBULIN; GLUCOSIDE; GLYCININ; KAURANE DERIVATIVE; SOYBEAN PROTEIN; STEVIOSIDE; SURFACTANT;

ADSORPTION; CHEMICAL PHENOMENA; CHEMISTRY; DRUG POTENTIATION; ELASTICITY; FLOW KINETICS; SOYBEAN; SURFACE PROPERTY;

ADSORPTION; DITERPENES, KAURANE; DRUG SYNERGISM; ELASTICITY; GLOBULINS; GLUCOSIDES; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; RHEOLOGY; SOYBEAN PROTEINS; SOYBEANS; SURFACE PROPERTIES; SURFACE-ACTIVE AGENTS;

EID: 84904409324     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502027u     Document Type: Article

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