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April 29, 1999Journal of Agricultural and Food Chemistry

Adsorption of Whey Protein Isolate at the Oil−Water Interface as a Function of Processing Conditions: A Rheokinetic Study

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Authors

JPJuan M. Rodrı́guez PatinoMNM. Rosario Rodríguez NiñoCSCecilio Carrera Sánchez

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Cite This Study

Patino et al. (1999) studied this question.

synapsesocial.com/papers/6a984ef49835657fd76c82ddhttps://doi.org/10.1021/jf981119i
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Also Consider

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  1. 1A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces1982 · 31 citations
  2. 2Structural Characteristics and Foaming Properties of .beta.-Lactoglobulin: Effects of Shear Rate and Temperature1995 · 56 citations