| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10376007 | Food Hydrocolloids | 2005 | 7 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Juan-Carlos Arboleya, Peter J. Wilde,