| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 599176 | Colloids and Surfaces B: Biointerfaces | 2015 | 9 Pages |
Abstract
- High foaming capacity of lentil legumin-like protein and long life foams were obtained at pH 5.0 and 7.0.
- Kinetic suggests that foaming stability is closely related to surface protein conformation.
- Interfacial layer strength is linked to size, conformation and solubility/hydrophobicity balance.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
M. Jarpa-Parra, F. Bamdad, Z. Tian, Hongbo Zeng, Feral Temelli, L. Chen,