Effect of surfactant type on surfactant-maltodextrin interactions : isothermal titration calorimetry, surface tensiometry, and ultrasonic velocimetry study
Isothermal titration calorimetry (ITC), surface tensiometry, and ultrasonic velocimetry were used to characterize surfactant-maltodextrin interactions in buffer solutions (pH 7.0, 10 mM NaCl, 20 mM Trizma base, 30.0 degrees C). Experiments were carried out using three surfactants with similar nonpol...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1985. - 20(2004), 10 vom: 11. Mai, Seite 3913-9 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2004
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Research Support, U.S. Gov't, Non-P.H.S. Polysaccharides Surface-Active Agents maltodextrin 7CVR7L4A2D |