Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants.

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概要

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• Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and interfacial dilatational rheology, and between soluble and insoluble films. A comparison is made between properties of adsorbed layers of small-molecule surfactants, proteins, and mixed systems of protein+surfactant. The relationship between interfacial rheology and the stability of emulsions and foams is critically discussed.

• 社団法人 日本食品科学工学会の論文

著者

• MURRAY Brent

  Procter Department of Food Science, University of Leeds

• DICKINSON Eric

  Procter Department of Food Science, University of Leeds

関連論文

• Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants.

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