Effect of Temperature and Pressure on the Stability of Protein Microbubbles

ACS Applied Materials and Interfaces

Volumn 8, Issue 1, 2016, Pages 333-340

  Rovers, Tijs A M ^a,b   Sala, Guido ^a,b   Van Der Linden, Erik ^a,b   Meinders, Marcel B J ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

buckling; heating; microbubble; pressure; stability; storage temperature

Indexed keywords

ACTIVATION ENERGY; AIR; BUCKLING; CONVERGENCE OF NUMERICAL METHODS; DIAGNOSIS; FOOD PROCESSING; HEATING; PHASE INTERFACES; PRESSURE; PROTEINS; STABILITY; THERMAL PROCESSING (FOODS);

AIR WATER INTERFACES; EFFECT OF TEMPERATURE; MICRO-BUBBLE; MICROBUBBLE DISPERSION; MODERATE TEMPERATURE; PROCESSING CONDITION; STORAGE TEMPERATURES; THERAPEUTIC RESEARCH;

FOOD STORAGE;

BOVINE SERUM ALBUMIN; GLUTARALDEHYDE; TANNIN DERIVATIVE;

ANIMAL; BOVINE; CHEMISTRY; FLUORESCENCE MICROSCOPY; MICROBUBBLE; PRESSURE; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; TIME FACTOR;

ANIMALS; CATTLE; GLUTARAL; MICROBUBBLES; MICROSCOPY, ELECTRON, SCANNING; MICROSCOPY, FLUORESCENCE; PRESSURE; SERUM ALBUMIN, BOVINE; TANNINS; TEMPERATURE; TIME FACTORS;

EID: 84954442483     PISSN: 19448244     EISSN: 19448252     Source Type: Journal    
DOI: 10.1021/acsami.5b08527     Document Type: Article

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