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Chapter 15

Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air–Water Interface

Many food formulations are emulsions or foams. The constituent droplets or bubbles are microstructural entities stabilized by the formation of an interfacial emulsifier layer around the particles.1 The properties of the interfacial layer are governed by the composition and structure of the adsorbed ...

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Print publication date
15 Feb 2007
Copyright year
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From the book series:
Special Publications