Rheological parameters of protein interfacial layers as a criterion of the transition from stable emulsions to microemulsions.

Abstract

Proteins are considered as surface active substances. On the basis of experimentally measured rheological parameters of interfacial layers, protein accumulation at an interface between two immiscible liquids, isotherms of interfacial tension, accounting theoretical ideas elaborated for multicomponent systems, the formation of interfacial layers was referred… (More)

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