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Influence of bulk solution and surface properties on the apparent hydrodynamic radius of whey protein aggregates and its adsorption onto stainless steel

The influence of the surface properties and the bulk solution conditions on the adsorption behaviour of whey proteins onto the steel surfaces was investigated. Further, the protein aggregate size and distribution present at the different bulk conditions was determined and related to its adsorption at the surface.

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Lund University
Getingevägen 60
22100 Lund
Sweden
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