Related references
Note: Only part of the references are listed.Structure-property relations of β-lactoglobulin/κ-carrageenan mixtures in aqueous foam
Ali Rafe et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2022)
Overview of foam system: Natural material-based foam, stabilization, characterization, and applications
Fuchao Zhan et al.
FOOD HYDROCOLLOIDS (2022)
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions
Youling L. Xiong et al.
FOOD RESEARCH INTERNATIONAL (2022)
Interfacial protein-protein displacement at fluid interfaces
Emma B. A. Hinderink et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2022)
Shear modulus and yield stress of foams: contribution of interfacial elasticity
Annika R. Voelp et al.
SOFT MATTER (2021)
Composition, physicochemical properties of pea protein and its application in functional foods
Z. X. Lu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization
Xingzhong Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Foaming Characteristics of Beverages and Its Relevance to Food Processing
Shweta Deotale et al.
FOOD ENGINEERING REVIEWS (2020)
Albumin displacement at the air-water interface by Tween (Polysorbate) surfactants
Martin Rabe et al.
EUROPEAN BIOPHYSICS JOURNAL WITH BIOPHYSICS LETTERS (2020)
Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH
Leqi Cui et al.
FOOD HYDROCOLLOIDS (2020)
Recent progress in the utilization of pea protein as an emulsifier for food applications
Travis G. Burger et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Pea protein isolates: Structure, extraction, and functionality
A. C. Y. Lam et al.
FOOD REVIEWS INTERNATIONAL (2018)
Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates
Ting Xiong et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2018)
Role of Proteins on Formation, Drainage, and Stability of Liquid Food Foams
Ganesan Narsimhan et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Experimental and simulation study of foam stability and the effects on hydraulic fracture proppant placement
Yang Fei et al.
JOURNAL OF NATURAL GAS SCIENCE AND ENGINEERING (2017)
Modulation of the surface properties of protein particles by a surfactant for stabilizing foams
Yuan Zou et al.
RSC ADVANCES (2016)
Yield stress and elasticity of aqueous foams from protein and surfactant solutions - The role of continuous phase viscosity and interfacial properties
M. Lexis et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2014)
Emulsifying properties of vicilins: Dependence on the protein type and concentration
Lan Shen et al.
FOOD HYDROCOLLOIDS (2014)
Recent advances in stable isotope labeling based techniques for proteome relative quantification
Yuan Zhou et al.
JOURNAL OF CHROMATOGRAPHY A (2014)
Foam and interfacial properties of Tween 20-bovine serum albumin systems
Haihong Zhang et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2013)
Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients
Ali J. Green et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides
D. R. Klassen et al.
FOOD RESEARCH INTERNATIONAL (2012)
Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil-Water Interface: Relationship to Structural Properties
Jin-Mei Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Foaming and Foam Stability for Mixed Polymer-Surfactant Solutions: Effects of Surfactant Type and Polymer Charge
R. Petkova et al.
LANGMUIR (2012)
Interfacial rheology of protein-surfactant mixtures
Julia Maldonado-Valderrama et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Probing the in Situ Competitive Displacement of Protein by Nonionic Surfactant Using Atomic Force Microscopy
Nicola C. Woodward et al.
LANGMUIR (2010)
Thermodynamics, adsorption kinetics and rheology of mixed protein-surfactant interfacial layers
Cs. Kotsmar et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2009)
Adsorption and foaming characteristics of soy globulins and tween 20 mixed systems
Victor Pizones Ruiz-Henestrosa et al.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2008)
Interfacial dilational properties of tri-substituted alkyl benzene sulfonates at air/water and decane/water interfaces
Lei Zhang et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2008)
Protein displacement by monoglyceride at the air-water interface evaluated by surface shear rheology combined with brewster angle microscopy
Juan M. Rodriguez Patino et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2007)
Relationship between structure and rheological properties of mixed BSA/Tween 80 adsorption layers at the air/water interface
D. O. Grigoriev et al.
FOOD HYDROCOLLOIDS (2007)
The effect of surfactant type on protein displacement from the air-water interface
PA Gunning et al.
FOOD HYDROCOLLOIDS (2004)
Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging
LA Pugnaloni et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Shear and dilatational relaxation mechanisms of globular and flexible proteins at the hexadecane/water interface
EM Freer et al.
LANGMUIR (2004)
Dilatational rheology of BSA conformers at the air/water interface
LGC Pereira et al.
LANGMUIR (2003)
Orogenic displacement in mixed β-lactoglobulin/β-casein films at the air/water interface
AR Mackie et al.
LANGMUIR (2001)
Scanning near field optical microscopy of phase separated regions in a mixed interfacial protein (BSA)-surfactant (Tween 20) film
AP Gunning et al.
LANGMUIR (2001)
Competitive displacement of β-lactoglobulin from the air/water interface by sodium dodecyl sulfate
AR Mackie et al.
LANGMUIR (2000)