FILM OBSERVATIONS AT AN OIL‐WATER INTERFACE
- 1 September 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (5) , 795-796
- https://doi.org/10.1111/j.1365-2621.1972.tb02756.x
Abstract
An experimental technique was utilized which allows the observation and photographic recording of film formation at an oil‐water interface. Salt soluble protein of cow meat and beef hearts, sodium caseinate and gum acacia showed extensive interfacial film development. No films were observed from solutions of soy sodium proteinate or propylene glycol alginate.Keywords
This publication has 4 references indexed in Scilit:
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- Emulsion stabilityJournal of Oil & Fat Industries, 1957
- The stability of elementary emulsion drops and emulsionsJournal of Colloid Science, 1953
- The surface chemistry of proteinsTransactions of the Faraday Society, 1950