Protein adsorption at the electrified air-water interface : implications on foam stability
The surface chemistry of ions, water molecules, and proteins as well as their ability to form stable networks in foams can influence and control macroscopic properties such as taste and texture of dairy products considerably. Despite the significant relevance of protein adsorption at liquid interfac...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 28(2012), 20 vom: 22. Mai, Seite 7780-7
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| 1. Verfasser: |
Engelhardt, Kathrin
(VerfasserIn) |
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| Weitere Verfasser: |
Rumpel, Armin,
Walter, Johannes,
Dombrowski, Jannika,
Kulozik, Ulrich,
Braunschweig, Björn,
Peukert, Wolfgang |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2012
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Water
059QF0KO0R
Serum Albumin, Bovine
27432CM55Q |
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