Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin

R. Wustneck, J. Kragel, R. Miller, V.B. Fainerman, Peter J. Wilde, Dipak Sarker, David C. Clark

Research output: Contribution to journalArticle

Abstract

The adsorption kinetic behaviour of β-lactoglobulin and β-casein solutions studied by dynamic surface tension measurements was interpreted by diffusion-controlled models. Approximate solutions of the model led to diffusion coefficients for short and long adsorption times. The coefficients associated with the short time region were found to be unexpectedly high. From the long time approximation, the coefficients reflect a slower process in the adsorption layer which is possibly superimposed by rearrangement processes
Original languageEnglish
Pages (from-to)395-405
Number of pages11
JournalFood Hydrocolloids
Volume10
Issue number4
DOIs
Publication statusPublished - 1 Dec 1996

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    Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.

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    Cite this

    Wustneck, R., Kragel, J., Miller, R., Fainerman, V. B., Wilde, P. J., Sarker, D., & Clark, D. C. (1996). Dynamic surface tension and adsorption properties of β-casein and β-lactoglobulin. Food Hydrocolloids, 10(4), 395-405. https://doi.org/10.1016/S0268-005X(96)80018-X