Interfacial stabilization of aqueous foam based on soy protein-rhamnolipids interacting mixture
Qijun Ruan, Mengping Wang, Yuan Zou, Lin Chen, Da-Chuan Cai, Jinmei Wang
Topics & Concepts
Soy proteinChemistryAqueous solutionIsothermal titration calorimetryChemical engineeringAdsorptionCircular dichroismSurface tensionFoaming agentHydrophobic effectChromatographyOrganic chemistryFood scienceCrystallographyBiochemistryQuantum mechanicsPorosityEngineeringPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems