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Adsorption kinetics and rheological properties of food proteins at air/water and oil/water interfaces

✍ Scribed by R. Miller; J. Krägel; R. Wüstneck; P.J. Wilde; J.B. Li; V.B. Fainerman; G. Loglio; A.W. Neumann

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
81 KB
Volume
42
Category
Article
ISSN
1613-4125

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## Abstract Dynamics of adsorption and viscoelasticity of biopolymers (β‐lactoglobulin (β‐lg) + polysaccharides (PS)) at 20 °C and pH 7 have been studied. Protein concentration in the bulk phase was 0.1 wt %, and the concentration of polysaccharides (xanthan gum, λ‐carrageenan, and propylenglicol a