Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 567, Issue , 2019, Pages 249-259

  Wouters, Arno G B ^a   Schaefer, Sabine ^a   Joye, Iris J ^a,b   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Air water interface; Foam; Gliadin; Nanoparticles; Surface hydrophobicity; Zein

Indexed keywords

AIR; FOAMS; GRAIN (AGRICULTURAL PRODUCT); HYDROPHOBICITY; NANOMETALS; NANOPARTICLES; OILS AND FATS; PROTEINS; VISCOELASTICITY; ZEIN;

AIR WATER INTERFACES; GLIADIN; MAIZE (ZEA MAYS L.); NANOPARTICLE SUSPENSION; STRUCTURE-FUNCTION RELATIONSHIP; SURFACE DILATATIONAL MODULUS; SURFACE HYDROPHOBICITY; WHEAT (TRITICUM AESTIVUM L.);

PHASE INTERFACES;

GLIADIN; NANOPARTICLE; PROTEIN; ZEIN;

ADSORPTION; ARTICLE; FOAM STABILITY; FOAMING; HYDROPHOBICITY; MAIZE; MOLECULAR STABILITY; NONHUMAN; POWDER; PRECIPITATION; PRIORITY JOURNAL; STRUCTURE ANALYSIS; SURFACE CHARGE; SURFACE PROPERTY; SUSPENSION; TRITICUM AESTIVUM; VISCOELASTICITY;

EID: 85060916781     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2019.01.071     Document Type: Article

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