Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions
- 14 December 1999
- journal article
- Published by Elsevier in Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Vol. 161 (3), 391-400
- https://doi.org/10.1016/s0927-7757(99)00210-1
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Interaction between Gelatin and Anionic SurfactantsLangmuir, 1996
- Interaction between Photographic Gelatin and Sodium Dodecyl SulfateLangmuir, 1994
- The use of NMR to study sodium dodecyl sulfate-gelatin interactionsLangmuir, 1994
- The interaction of anionic surfactants with gelatinColloid and Polymer Science, 1992
- Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stabilityJournal of the Chemical Society, Faraday Transactions, 1992
- Surfactant interactions with biomembranes and proteinsChemical Society Reviews, 1992
- Retrograde dissociation of protein–surfactant complexes induced by mixed micelle formationJournal of the Chemical Society, Faraday Transactions, 1992
- Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilizationFood Hydrocolloids, 1986
- Binding of Dodecyl Sulfate to Proteins at High Binding Ratios. Possible Implications for the State of Proteins in Biological MembranesProceedings of the National Academy of Sciences, 1970
- The interaction of sodium dodecyl sulfate with gelatinJournal of Colloid and Interface Science, 1970