科研之友
微信
新浪微博
Facebook
分享链接
摘要
The properties of interfaces are discussed between coexisting phases in phase separated aqueous solutions of polymers. Such interfaces are found in food, where protein-rich and polysaccharide-rich phases coexist. Three aspects of such interfaces are highlighted: the interfacial profiles in terms of polymer composition and polymer concentration, the curvature dependence of the interfacial tension, and the interfacial potential, arising when one of the separated polymers is charged. In all three cases a theoretical approach and methods for experimental verification are presented.
- 出版日期2014-11-19
