Characterization of Interfacial Rheology of Protein-Stabilized Air-Liquid Interfaces

被引：18
|
作者：
Narsimhan, Ganesan [1 ]
机构：
[1] Purdue Univ, Dept Agr & Biol Engn, W Lafayette, IN 47907 USA
来源：
FOOD ENGINEERING REVIEWS | 2016年 / 8卷 / 03期
关键词：
Interfacial shear viscosity; Interfacial dilatational viscosity; Interfacial shear elasticity; Interfacial dilatational elasticity; Thin film stability; Pulsating bubble tensiometry; BETA-LACTOGLOBULIN; AIR/WATER INTERFACE; WATER-INTERFACE; FOAMING PROPERTIES; SURFACE VISCOSITY; DILATATIONAL PROPERTIES; ADSORBED FILMS; SOLID-SURFACE; WHEY-PROTEIN; MONOLAYERS;
D O I：
10.1007/s12393-015-9133-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this review, the definition of interfacial dilatational and shear rheology is outlined and the basis of different experimental methods for their characterization is provided. The connection between interfacial rheology and structure of proteins and other macromolecules is highlighted through the application of polymer theories. Key experimental results on interfacial rheology of air-liquid interfaces stabilized by proteins and protein surfactant mixtures are then presented. This is followed by the analysis of the effect of interfacial rheology on stability of air-liquid interface.
引用
收藏
页码：367 / 392
页数：26
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