A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (9) , 904-917
- https://doi.org/10.1002/jsfa.2740330914
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- FUNCTIONAL CHARACTERISTICS OF PROTEIN STABILIZED EMULSIONS: EMULSIFYING BEHAVIOR OF PROTEINS IN A SONIFIERJournal of Food Science, 1980
- Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizerJournal of the Science of Food and Agriculture, 1978
- The interfacial behaviour of three food proteins studied by the drop volume techniqueJournal of the Science of Food and Agriculture, 1978
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITYJournal of Food Science, 1978
- FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSINGJournal of Food Science, 1977
- The structure, physical and chemical properties of the soy bean protein glycininBiochimica et Biophysica Acta (BBA) - Protein Structure, 1975
- Some Aspects of Subunit Structure of a 7S Protein in Soybean GlobulinsAgricultural and Biological Chemistry, 1971
- Adsorbed films of bovine serum albumin: Tensions at air-water surfaces and paraffin-water interfacesBiochimica et Biophysica Acta, 1963
- The behaviour of proteins at the liquid-liquid interfaceBiochemical Journal, 1952
- The surface chemistry of proteinsTransactions of the Faraday Society, 1950