Peter Wilde | Protein Stabilised Foams and Emulsions | Taschenbuch | Englisch
42,95 €
Protein Stabilised Foams and Emulsions. Proteins can stabilise foams and emulsions, by forming a visco-elastic adsorbed layer on the surface of the bubbles and droplets. The influence of protein molecular structure and the competitive adsorption of surfactants on the interfacial properties and the subsequent effects on foam and emulsion stability are presented.
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