Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins.
Zhang, Z
Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. [electronic resource] - Colloids and surfaces. B, Biointerfaces Mar 2004 - 113-21 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0927-7765
10.1016/j.colsurfb.2003.11.009 doi
Adsorption
Air
Calcium--chemistry
Caseins--chemistry
Chromatography, Ion Exchange
Dose-Response Relationship, Drug
Electrophoresis, Capillary
Hydrogen-Ion Concentration
Ions
Lactalbumin--chemistry
Lactoglobulins--chemistry
Micelles
Milk Proteins--chemistry
Sodium Chloride--chemistry
Temperature
Time Factors
Water--chemistry
Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins. [electronic resource] - Colloids and surfaces. B, Biointerfaces Mar 2004 - 113-21 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0927-7765
10.1016/j.colsurfb.2003.11.009 doi
Adsorption
Air
Calcium--chemistry
Caseins--chemistry
Chromatography, Ion Exchange
Dose-Response Relationship, Drug
Electrophoresis, Capillary
Hydrogen-Ion Concentration
Ions
Lactalbumin--chemistry
Lactoglobulins--chemistry
Micelles
Milk Proteins--chemistry
Sodium Chloride--chemistry
Temperature
Time Factors
Water--chemistry