Creep compliance studies of egg yolk lipoprotein interfacial films

Article type: Research Article

Authors: James, L.K.^{; *} | Sherman, P.

Affiliations: Department of Food Science and Nutrition, Queen Elizabeth College, Campden Hill Road, London W8 7AH, U.K.

Note: [*] Permanent address: Department of Chemistry, Lafayette College, Easton, Pennsylvania 18042, U.S.A.

Abstract: Studies of creep compliance behavior of aqueous solutions of egg yolk lipoproteins indicate formation of viscoelastic films at n-heptane and n-hexane interfaces. Rheological parameters are reported. At other interfaces: water–air, water–cyclohexane, water–paraffin oil—the films were purely viscous.

DOI: 10.3233/BIR-1976-13111

Journal: Biorheology, vol. 13, no. 1, pp. 79-81, 1976