Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Adsorption and shear rheology of beta-lactoglobulin/SDS mixtures at water/hexane and water/MCT interfaces

In English

Författare

Summary, in English

The adsorption and shear rheological behavior is studied of beta-lactoglobulin (BLG) alone and in mixtures with sodium dodecyl sulphate (SOS) at water/hexane and water/MCT interface. At a low ratio of SDS in the mixture, the adsorbed layer at the interface comprises mostly of protein-surfactant complexes while at a higher SDS/BLG mixing ratio the surfactant dominates at the interface and governs the interfacial properties. The adsorption and shear theological behavior complement each other and confirm the stepwise replacement of BLG by SOS. The molecular scheme at the two studied interfaces is similar, but the quantitative properties differ due to the differences in the polarity of the oils. (C) 2012 Elsevier B.V. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2012

Språk

Engelska

Sidor

136-141

Publikation/Tidskrift/Serie

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volym

413

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • Adsorption
  • Shear theology
  • Water/oil interface
  • Hexane
  • MCT
  • beta-Lactoglobulin
  • SDS

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0927-7757