Proteins at liquid interfaces. V. Shear properties
β Scribed by D.E Graham; M.C Phillips
- Book ID
- 103156063
- Publisher
- Elsevier Science
- Year
- 1980
- Tongue
- English
- Weight
- 730 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0021-9797
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π SIMILAR VOLUMES
The interfacial properties of proteins and emulsifiers have been studied extensively in the field of food colloid research. Emulsions form the basis of a huge range of food products and are generally stabilised by either protein andyor emulsifiers. Proteins have been shown to stabilise emulsions by
For surfactant solutions this can be expressed by the adsorp-A thermodynamic treatment of protein adsorption layers is pretion principle of Braun- . It states that sented and an equation of state of the interfacial layer is derived. when the adsorbed molecule may occupy different parts of Only by as