The interfacial behaviour of surfactants and proteins, and their
mixtures, is of importance in a wide range of areas such as food
technology, detergency, cosmetics, coating processes, biomedicine,
pharmacy and biotechnology. Methods such as surface and interfacial
tension measurements and interfacial dilation and shear rheology
characterise the relationships between these interfacial properties
and the complex behaviour of foams and emulsions is established.
Recently-developed experimental techniques, such as FRAP which
enable the measurement of molecular mobility in adsorption layers,
are covered in this volume. The development of theories to describe
the thermodynamic surface state or the exchange of matter for
proteins and protein/surfactant mixtures is also described.
Features of this book:
- Reflects the state-of-the-art research and application of
protein interfacial layers rather than a snapshot of only some
recent developments.
- Emphasis is placed on experimental details as well as recent
theoretical developments.
- New experimental techniques applied to protein interfacial
layers are described, such as FRAP or ADSA, or rheological methods
to determine the mechanical behaviour of protein-modified
interfaces.
- A large number of practical applications, ranging from
emulsions relevant in food technology for medical problems such as
lung surfactants, to the characterisation of foams intrinsic to
beer and champagne production.
The book will be of interest to research and university
institutes dedicated to interfacial studies in chemistry, biology,
pharmacy, medicine and food engineering. Industrial departments for
research and technology in food industry, pharmacy, medicine and
brewery research will also find this volume of value.
General
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