Structure, interfacial properties, and functional qualities in foams and emulsions of surfactin, a lipopeptide from Bacillus subtilis.

Deleu, Magali; Paquot, Michel; Razafindralambo, Hary; Popineau, y; Budziekiewicz, H.; Jacques, Philippe; Thonart, Philippe

Contribution to collective works (Parts of books)

Deleu, Magali; Paquot, Michel; Razafindralambo, Hary et al.

1999 • In Dickinson, E.; Rodriguez-Patino, J.M. (Eds.) Food Emulsions and Foams: Interfaces, Interactions and Stability

Peer reviewed

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https://hdl.handle.net/2268/82005

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Disciplines :

Agriculture & agronomy

Author, co-author :

Deleu, Magali ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Razafindralambo, Hary ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Popineau, y

Budziekiewicz, H.

Jacques, Philippe

Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles

Language :

English

Title :

Structure, interfacial properties, and functional qualities in foams and emulsions of surfactin, a lipopeptide from Bacillus subtilis.

Publication date :

1999

Main work title :

Food Emulsions and Foams: Interfaces, Interactions and Stability

Author, co-author :

Dickinson, E.

Rodriguez-Patino, J.M.

Publisher :

Royal Society of Chemistry, Cambridge, United Kingdom

Pages :

296-304

Peer reviewed :

Peer reviewed

Available on ORBi :

since 08 February 2011

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