## Abstract Competitive adsorption of pure milk proteins and non‐ionic surfactants has been studied in model oil‐in‐water emulsions (4 g kg^−1^ β‐lactoglobulin or β‐casein, 200 g kg^−1^ __n__‐hexadecane) as a function of the age of the adsorbed protein layer at the oil‐water interface. With β‐lacto
✦ LIBER ✦
Heterogeneity, allostericity, and hysteresis in adsorption of water by proteins
✍ Scribed by G.F Cerofolini; M Cerofolini
- Publisher
- Elsevier Science
- Year
- 1980
- Tongue
- English
- Weight
- 576 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0021-9797
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