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Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability
journal contribution
posted on 2013-01-01, 00:00 authored by H Liu, Bo Wang, Colin BarrowColin Barrow, B AdhikariRelating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability
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Journal
Food chemistryVolume
143Issue
41289Pagination
484 - 491Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
0308-8146eISSN
1873-7072Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2013, ElsevierUsage metrics
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No categories selectedKeywords
emulsion stabilitygelatininterfacial tensionprotein adsorption kineticszeta potentialScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryEMULSIFYING PROPERTIESBETA-LACTOGLOBULINSURFACE HYDROPHOBICITYSHEAR RHEOLOGYPROTEINSABILITYPH
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