Skip to main navigation
Skip to search
Skip to main content
The University of Brighton Home
Home
Profiles
Research units
Equipment
Projects
Research output
Activities
Student theses
Search by expertise, name or affiliation
Stabilisation of protein adsorbed layers in foams and emulsions by crosslinking
Dipak Sarker
University of Brighton
Research output
:
Contribution to conference
›
Abstract
Overview
Fingerprint
Activities
(2)
Fingerprint
Dive into the research topics of 'Stabilisation of protein adsorbed layers in foams and emulsions by crosslinking'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Adsorbed Layer
100%
Adsorbed Proteins
33%
Beer Foam
33%
Catechin
66%
Competitive Adsorption
33%
Crosslinking Agent
33%
Emulsifier
66%
Emulsion
100%
Foam Formation
33%
Foam Lamellae
33%
Foam Stability
33%
Food Emulsions
33%
Food Foams
33%
Formation Stability
33%
Lipids
33%
Liquid Drainage
33%
Meringue
33%
Micromolar Concentration
33%
Oil-water Interface
33%
Polyphenols
33%
Small Molecular
33%
Stable Dispersion
33%
Strategies to Overcome
33%
Surface Active
33%
Surface Proteins
33%
Surfactant
100%
Thin Liquid Film
33%
Trivalent Cations
66%
Tween 20
33%
Viscoelastic Layer
33%
β-lactoglobulin (β-Lg)
33%
Food Science
Emulsifier
100%
Foam Stability
50%