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Showing 1 to 1 of 1 for “"protein stabilized foams"”.
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Dynamic and equilibrium adsorption behaviour of ß-lactoglobulin at the solution/tetradecane interface: Effect of solution concentration, pH and ionic strength
Proteins are amphiphilic and adsorb at liquid interfaces. Therefore, they can be efficient stabilizers of foams and emulsions. β-lactoglobulin (BLG) is one of the most widely studied proteins due to its major industrial applications, in particular in food technology. In the present work, the …