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September 1, 1982Journal of the Science of Food and Agriculture

A comparison of the interfacial behaviour of three food proteins adsorbed at air—water and oil—water interfaces

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Authors

YGYvonne GranfeldtLund UniversityCHCharlotte Håkansson

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Granfeldt et al. (1982) studied this question.

synapsesocial.com/papers/6aa4a4e350d1b974a3f2d12chttps://doi.org/10.1002/jsfa.2740330914
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1FUNCTIONAL CHARACTERISTICS OF PROTEIN STABILIZED EMULSIONS: EMULSIFYING BEHAVIOR OF PROTEINS IN A SONIFIER1980 · 45 citations
  2. 2The interfacial behaviour of three food proteins studied by the drop volume technique1978 · 72 citations
  3. 3The surface chemistry of proteins1950 · 154 citations
  4. 4Section C. Chemistry of milk proteins1972 · 94 citations