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Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence

✍ Scribed by Rampon, Vincent; Lethuaut, Laurent; Mouhous-Riou, Nadine; Genot, Claude


Book ID
120737306
Publisher
American Chemical Society
Year
2001
Tongue
English
Weight
88 KB
Volume
49
Category
Article
ISSN
0021-8561

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The nature of the apolar phase influence
✍ Vincent Rampon; Chantal Brossard; Nadine Mouhous-Riou; BenoΔ±Μ‚t Bousseau; GeneviΓ¨ πŸ“‚ Article πŸ“… 2004 πŸ› Elsevier Science 🌐 English βš– 711 KB

Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as found in food products. Yet, some results indicate