Competitive Adsorption Behaviour of Wheat Flour Components and Emulsifiers at an Air–Water Interface

Adsorption Kinetics and Rheological Interfacial Properties of Plant Proteins at the Oil−Water Interface

“…At the end of the kinetics, the interfacial tension was only 14 mN/m. These results are in accordance with those previously published by Keller et al 17 for wheat proteins at the air-water interface. In this study, they concluded that surface tension decreased in the following order: albumins, globulins, glutenins, gliadins.…”

Rheological study of layer cake batters made with soybean protein isolate and different starch sources

“…Air is probably entrapped physically due to the increase of consistency, or chemically by stabilization due to the interaction with proteins. Proteins, due to their amphiphilic nature, affect the surface properties of gas cells (Keller et al, 1997). Gliadins have found to be highly surface active, suggesting they are of importance in the gas holding capacity of doughs (Li et al, 2004).…”

Enrichment behavior of immunoglobulin by foam fractionation using response surface methodology

“…Molecules that only possess a hydrophobic part are non-surface active, and their separation by foam requires the careful addition of surface active materials; however, the presence of such surface active materials in the solution represents competition for adsorption sites for the hydrophobic molecules [KELLER, et al 1997, SOMASUNDARAN 1972. Another factor that is also detrimental to the adsorption of the desired molecule is the presence of other hydrophobic molecules in solution.…”