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To predict the stability of protein-stabilized emulsions against flocculation under different conditions (pH and concentration), a quantitative description of the effect of the relevant factors is essential. Typically, pH is considered to affect the protein charge (viz. zeta potential) and thereby the interactions between the emulsion droplets. In this study, it is shown that emulsion flocculation...
The foam stability of protein–surfactant mixtures strongly depends on the charge of the protein and the surfactant, as well as on their mixing ratio. Depending on the conditions, the mixtures will contain free proteins, free surfactants and/or protein–surfactant complexes. To be able to compare different protein–surfactant mixtures, generic knowledge about the occurrence of each of these states and...
Techno-functional properties of proteins, such as foam stability, can be affected by the presence of low-molecular-weight surfactants. In order to understand and control the foam properties of such protein–surfactant mixtures, a thorough characterization of foam and interfacial properties needs to be supplemented by a detailed analysis of the structural changes of the protein and possible complexation...
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