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Chapter 23

Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow

Proteins adsorbed at fluid−fluid interfaces are relevant to a number of phenomena in colloidal systems, such as the stability and flow behaviour of food foams and emulsions,1–3 the mechanics of cell membranes4 and enzymatic catalysis at liquid interfaces.5 Unlike small-molecule surfactants, proteins...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
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