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Dynamic Rheology of Renneted Milk Gels Containing Fat Globules Stabilized with Different Surfactants
emulsion milk proteins
2008/4/1
Anhydrous milk fat was emulsified with s1-CN (casein), s2-CN, ß-CN, -CN, -lactalbumin, ß-lactoglobulin, Tween 80, or phosphatidylcholine to produce a 30% fat cream in a 0.1 M imidazole pH ...
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants
adsorption mixed films protein interactions
2010/11/22
Factors affecting the interfacial rheology of films of food proteins and surfactants at air-water and oil-water interfaces are reviewed. A distinction is made between interfacial shear rheology and in...