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Emulsification and foaming properties of hydrophobically modified gelatin
Ofer Toledano,
Shlomo Magdassi
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Corresponding author for this work
Institute of Chemistry
Research output
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Article
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peer-review
62
Scopus citations
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Keyphrases
Gelatin
100%
Modified Gelatin
100%
Emulsifying Properties
100%
Foaming Properties
100%
Hydrophobically Modified Gelatin
100%
Sodium Dodecyl Sulfate
50%
Surface Active
50%
Foam Stability
33%
Lysine
16%
Surface Activity
16%
Adsorption
16%
Oil-water Interface
16%
Surface Concentration
16%
Covalent Attachment
16%
Fatty Acids
16%
Adsorption Isotherm
16%
Stable Emulsion
16%
Alkyl Chain
16%
Hydrophobic Group
16%
N-hydroxysuccinimide Ester
16%
Emulsion Droplet Size
16%
Foamability
16%
Hydrophobic Chain Length
16%
Food Science
Emulsification
100%
Gelatin
100%
Sodium
23%
Foam Stability
15%
Lysine
7%