摘要: Abstract Factors affecting the structure and composition of adsorbed protein layers are described with reference to macroscopic oil-water interfaces protein-stabilized oil-in-water emulsions. Measurements specular neutron reflectance surface shear viscosity provide information on differences in between disordered β-casein globular proteins such as β-lactoglobulin or bovine serum albumin. Recent studies competitive adsorption co-operative interfacial interactions for systems containing binary mixtures proteins, surfactants, polysaccharides. The relationship layer emulsion stability is discussed.
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