Interfacial rheological properties of adsorbed protein layers and surfactants: a review.

By M. Bos, Tony van Vliet. Advances in Colloid and Interface Science, 2001

883 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/72a10ab0c8365c747ae50b31b89c492768f64826

How researchers see this paper

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In Food Science

1. S. Jafari
2. D. McClements
3. E. Dickinson
4. Jiajia Rao
5. U. Klinkesorn
6. H. Feng
7. S. Kentish

In Materials Chemistry

1. S. Jafari
2. D. McClements
3. U. Klinkesorn

In Organic Chemistry

1. S. Jafari
2. D. McClements
3. U. Klinkesorn

Citations in the corpus

• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “The displacement of proteins from interfaces by small molecule surfactants may occur due to a number of phenomena [52, 58, 60]: (a) Solubilization (mainly for ionic surfactants) - surfactants bind to proteins and form soluble protein-surfactant complexes that have relatively low surface-activity; (b”