The role of interactions in defining the structure of mixed protein-surfactant interfaces

被引：128

作者：

Mackie, A ^{[1
]}

Wilde, P ^{[1
]}

机构：

[1] Food Res Inst, Norwich NR4 7UA, Norfolk, England

来源：

ADVANCES IN COLLOID AND INTERFACE SCIENCE | 2005年 / 117卷 / 1-3期

关键词：

protein; surfactant; interactions; interface; structures;

D O I：

10.1016/j.cis.2005.04.002

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The behaviour of dispersed systems is often controlled by the composition of the interface between the different phases. Because of the inherent differences between proteins and surfactants, when both are present at the interface complex pseudo two-dimensional structures can be formed. This review brings together work that allows these structures to be explained in terms of the interactions involved. The significance of both the interactions and the structures is discussed in terms of the effect on bulk properties in colloidal systems. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：3 / 13

页数：11

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