The static and dilatational response of β-lactoglobulin fibrils and native β-lactoglobulin (monomers) at water-air and water-oil interfaces (pH 2) was measured using the pendant drop method. The resulting adsorption behavior and viscoelasticity is dependent of concentration and adsorption time. The interfacial pressure of the β-lactoglobulin fibrils obtained in static measurements was 16-18 mN/m (against air) and 7 mN/m (against oil) for all concentrations. With higher concentrations, faster adsorption kinetics and slightly higher interfacial and surface pressure is achieved but did not lead to higher viscoelastic moduli. The transient saturation of the interface is similar for both the fibril solution and the monomers, however the fibril s...
The mechanical behaviour of liquid interfaces has a large reie\u27ance for many technological and na...
Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion stabiliz...
The theoretical description of the adsorption of proteins at liquid/fluid interfaces suffers from t...
The dynamic surface pressure Π and the two components E’ (real part) and E” (imaginary part) of the ...
The dynamic surface pressure Π and the two components E’ (real part) and E” (imaginary part) of the ...
Dynamic interfacial tensions and surface dilational moduli were measured for four proteins at three ...
Dynamic interfacial tensions and surface dilational moduli were measured for four proteins at three ...
The interfacial dilational properties of two milk proteins, β-casein and β-lactoglobulin, have been ...
The interfacial dilational properties of two milk proteins, β-casein and β-lactoglobulin, have been ...
Protein–surfactant mixtures arise in many industrial and biological systems, and indeed, blood itsel...
In shear or dilational testing, the interfacial rheology of a protein film adsorbed at a fluid-fluid...
The adsorption of protein layers at oil–water interfaces is critical to the formation and stability ...
The pendant-drop method (with drop-shape analysis) and Langmuir trough are applied to investigate th...
The formation of electrostatic protein–polysaccharide multilayers has attracted attention for the de...
The hydrophobins are proteins that form the most rigid adsorption layers at liquid interfaces in com...
The mechanical behaviour of liquid interfaces has a large reie\u27ance for many technological and na...
Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion stabiliz...
The theoretical description of the adsorption of proteins at liquid/fluid interfaces suffers from t...
The dynamic surface pressure Π and the two components E’ (real part) and E” (imaginary part) of the ...
The dynamic surface pressure Π and the two components E’ (real part) and E” (imaginary part) of the ...
Dynamic interfacial tensions and surface dilational moduli were measured for four proteins at three ...
Dynamic interfacial tensions and surface dilational moduli were measured for four proteins at three ...
The interfacial dilational properties of two milk proteins, β-casein and β-lactoglobulin, have been ...
The interfacial dilational properties of two milk proteins, β-casein and β-lactoglobulin, have been ...
Protein–surfactant mixtures arise in many industrial and biological systems, and indeed, blood itsel...
In shear or dilational testing, the interfacial rheology of a protein film adsorbed at a fluid-fluid...
The adsorption of protein layers at oil–water interfaces is critical to the formation and stability ...
The pendant-drop method (with drop-shape analysis) and Langmuir trough are applied to investigate th...
The formation of electrostatic protein–polysaccharide multilayers has attracted attention for the de...
The hydrophobins are proteins that form the most rigid adsorption layers at liquid interfaces in com...
The mechanical behaviour of liquid interfaces has a large reie\u27ance for many technological and na...
Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion stabiliz...
The theoretical description of the adsorption of proteins at liquid/fluid interfaces suffers from t...