Influence of pH on surface properties of
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Hammershøj, Marianne; Prins, Albert; Qvist, Karsten B
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Article
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1999
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John Wiley and Sons
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English
⚖ 161 KB
👁 2 views
The surface properties of aqueous egg albumen protein solutions (0.1 g litre À1 ) were studied at pH values of 4.8, 7.0, 9.2 and 10.7 and related to foaming behaviour such as bubble size distribution, overrun and drainage. By measurements far from equilibrium of dynamic steady state surface dilation