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Gelatin is a protein widely used in food, pharmaceutical and cosmetic products as an emulsifier, peptizer, thickener, and binder. Polypeptide structure of gelatin molecule facilitates its interactions with other oppositely charged ingredients often present in such products. Sodium caseinate (NaCN) due to its excellent functional and nutritional properties, is also very often used as a hydrophilic...
Gelatin is a protein widely used in food, pharmaceutical and cosmetic products. Polypeptide structure of gelatin molecule facilitates its interactions with different surface active ingredients that are often present in such products. These interactions can significantly change properties of gelatin solution in the bulk, as well as on the interface, and therefore influence the stability of the system...
Addition of surfactants to the polymer solutions induces changes in the bulk of solutions as well as at the interface due to their interactions, thus changing the properties of the systems. Therefore, investigations of these interactions have a great practical and theoretical interest. In the present study, interaction between gelatin and anionic surfactant sodium stearoyl lactylate (SSL) was investigated...
In this work, the interaction in the ternary system composed of two cellulose derivatives, anionic—sodium carboxymethylcellulose (NaCMC) and nonionic-hydroxyprophylmethylcellulose (HPMC), and anionic surfactant—sodium laurylsulfate (SDS) has been investigated by rheological measurements. Rheological measurements were performed at 20°C using a rotational viscometer and by applying a continuous loop...
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