Adsorption kinetics and rheological interfacial properties of plant proteins at the oil-water interface.

  title={Adsorption kinetics and rheological interfacial properties of plant proteins at the oil-water interface.},
  author={V. Ducel and J. Richard and Y. Popineau and F. Boury},
  volume={5 6},
Adsorption and rheological properties of plant proteins were determined by means of the dynamic pendant drop technique. The plant protein properties were compared with the interfacial properties of gelatin, which is well-known for its surface-active properties and is commonly used in food and health products. The results showed that alpha gliadins (wheat proteins) and pea globulins have the highest surface active properties at the oil-water interface, even higher than gelatin at the same… Expand
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