Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface

The aim of this research is to quantify the competitive adsorption of a whey protein concentrate (WPC) and hydroxypropyl-methyl-cellulose (HPMC so called E4M, E50LV and F4M) at the air-water interface by means of dynamic surface tensiometry and Brewster angle microscopy (BAM). These biopolymers are...

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Detalles Bibliográficos
Autores principales: Pérez, O.E., Sánchez, C.C., Pilosof, A.M.R., Rodríguez Patino, J.M.
Formato: JOUR
Materias:
Adsorption
Air-water interface
Competitive adsorption
Hydroxypropyl-methyl-cellulose
Milk protein
Polysaccharide
Surface pressure
Whey protein concentrate
Air
Biomolecules
Biopolymers
Cellulose
Dewatering
Ionic strength
Ionization of liquids
Polysaccharides
Phase interfaces
biopolymer
hydroxypropylmethylcellulose
milk protein
polysaccharide
water
adsorption kinetics
aqueous solution
article
Brewster angle microscopy
chemical composition
chemical structure
concentration (parameters)
controlled study
food quality
ionic strength
pH
priority journal
quantitative analysis
surface tension
temperature
thermodynamics
Kinetics
Methylcellulose
Milk Proteins
Surface Properties
Water
Drainage
Ionization
Liquids
Milk
Proteins
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00219797_v336_n2_p485_Perez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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