Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability

Liu, H; Wang, Bo; Barrow, Colin; Adhikari, B

Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability

https://hdl.handle.net/10536/DRO/DU:30057785
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posted on 2013-01-01, 00:00 authored by H Liu, Bo Wang, Colin BarrowColin Barrow, B Adhikari

Relating 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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DOI - Is version of https://doi.org/10.1016/j.foodchem.2013.07.130

Location

Amsterdam, The Netherlands

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2013, Elsevier

Journal

Food chemistry

Volume

143

Pagination

484 - 491

ISSN

0308-8146

eISSN

1873-7072

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Keywords

emulsion stability gelatin interfacial tension protein adsorption kinetics zeta potential Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry EMULSIFYING PROPERTIES BETA-LACTOGLOBULIN SURFACE HYDROPHOBICITY SHEAR RHEOLOGY PROTEINS ABILITY PH

Relating 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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