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Interfacial properties of milk proteins: A review

Beibei Zhou1, John T Tobin2, Stephan Drusch3

  • 1Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61 C996, Ireland; Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Str. 22, Berlin 14195, Germany.

Advances in Colloid and Interface Science
|February 5, 2021
PubMed

Keywords:
Interfacial rheologyInterfacial tension dynamicsMilk proteinProtein adsorption

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