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  Interfacial rheology of mixed layers of food proteins and surfactants

Dan, A., Gochev, G., Krägel, J., Aksenenko, E. V., Fainerman, V. B., & Miller, R. (2013). Interfacial rheology of mixed layers of food proteins and surfactants. Current Opinion in Colloid & Interface Science, 18(4), 302-310. doi:10.1016/j.cocis.2013.04.002.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-0015-3FC8-5 Version Permalink: https://hdl.handle.net/21.11116/0000-0007-B8B5-D
Genre: Journal Article

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1922809.pdf (Publisher version), 2MB
 
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 Creators:
Dan, A.1, Author           
Gochev, G.1, Author           
Krägel, J.1, Author           
Aksenenko, E. V., Author
Fainerman, V. B., Author
Miller, R.1, Author           
Affiliations:
1Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society, ou_1863313              

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Free keywords: Protein-surfactant mixtures; Liquid adsorption layer; Water-air surface; Water-hexane interface; beta-lactoglobulin; beta-casein; Thermodynamics of adsorption; Dilational rheology; Shear rheology
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Language(s): eng - English
 Dates: 2013-04-112013
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: Peer
 Identifiers: eDoc: 670051
ISI: 000321406600007
DOI: 10.1016/j.cocis.2013.04.002
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Title: Current Opinion in Colloid & Interface Science
  Other : Curr. Opin. Colloid Interface Sci.
Source Genre: Journal
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Publ. Info: New York : Elsevier
Pages: - Volume / Issue: 18 (4) Sequence Number: - Start / End Page: 302 - 310 Identifier: ISSN: 1359-0294