Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study
Hao Li, Paul Van der Meeren
Topics & Concepts
Quartz crystal microbalanceIsoelectric pointWhey protein isolateChemical engineeringWhey proteinChemistrySurface tensionViscoelasticityAdsorptionRheologyBilayerMicroelectrophoresisPhase (matter)EmulsionChromatographyDrop (telecommunication)Materials scienceOrganic chemistryElectrophoresisThermodynamicsMembraneComposite materialComputer sciencePhysicsBiochemistryEnzymeTelecommunicationsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems