Interfacial rheology of mixed layers of food proteins and surfactants

Dan, A.; Gochev, G.; Krägel, J.; Aksenenko, E. V.; Fainerman, V. B.; Miller, R.

doi:10.1016/j.cocis.2013.04.002

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Interfacial rheology of mixed layers of food proteins and surfactants

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Dan, A.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Gochev, G.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Krägel, J.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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Miller, R.
Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;

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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.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0015-3FC8-5

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