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Kinetics of surfactant multilayer formation / dissolution at interfaces
The formation of multilayer structures at surfaces and interfaces from self-assembly in mixed surfactant and in polymer / surfactant mixtures has been recently reported, and... -
Kinetics of casein aggregation in H2O and D2O
Dairy products are formed by coagulating milk particles and their texture is determined by the mechanism and kinetics in which structure is formed. Yogurt is formed by gelation... -
Scaling Model for the adsorption of macromolecules at the oil-water interface
The aim of this proposal is the application of the scaling model for the adsorption of proteins at the oil-water interface. The adsorbed amount for a series of oils as a...
