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Adsorption of Whey Protein Isolate at the Oil−Water Interface as a Function of Processing Conditions: A Rheokinetic Study
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces
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Surface relaxation in spread insoluble monolayers of cholesterol and dipalmitoyl lecithin
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Protein adsorption/desorption at fluid interfaces
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Kinetics of adsorption of proteins at interfaces: role of protein conformation in diffusional adsorption
inferredcites →https://doi.org/10.1016/0260-8774(88)90020-9openalex-snapshot
Advances in food emulsions and foams
inferredcites →https://doi.org/10.1016/0308-8146(83)90108-5openalex-snapshot
Developments in dairy chemistry—1
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inferredcites →https://doi.org/10.1016/0927-7757(96)03533-9openalex-snapshot
Viscoelastic properties of triacylglycerol/water interfaces covered by proteins
inferredcites →https://doi.org/10.1016/s0958-6946(97)87631-5openalex-snapshot
Food proteins and their applications
inferredcites →https://doi.org/10.1021/ba-1975-0144.ch021openalex-snapshot
Dynamic Surface Measurements as a Tool to Obtain Equation-of-State Data for Soluble Monolayers
inferredcites →https://doi.org/10.1021/jf00044a003openalex-snapshot
surface Coverage of .beta.-Lactoglobulin at the Oil-Water Interface: Influence of Protein Heat Treatment and Various Emulsifiers
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An introduction to food colloids
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Emulsions and emulsion stability
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