کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10376007 | 880382 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose](/preview/png/10376007.png)
چکیده انگلیسی
In contrast to surfactants, both MC and HPMC formed highly elastic interfaces, more elastic even than BLG. Both HPMC and MC were more surface active than the proteins, therefore at higher MC and HPMC concentrations, the polysaccharides began to dominate the interfacial properties. Whereas surfactants reduce the elasticity of the protein adsorbed layer, the elastic properties of the polysaccharides enhanced the overall strength of the interface, which will potentially result in more stable foams.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 485-491
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 485-491
نویسندگان
Juan-Carlos Arboleya, Peter J. Wilde,