Also interesting is
E. Dickinson, D. J. McClements. Surfactant micelles in foods. In: Advances in Food
Colloids, Blackie, Glasgow, 1995, Chapter 8.
Adsorption of polymers is extensively treated in
G. J. Fleer, M. A. Cohen Stuart, J. M. H. M. Scheutjens, T. Cosgrove, B. Vincent.
Polymers at Interfaces. Chapman and Hall, London, 1993.
Adsorption properties of biomolecules (proteins, lipids, polysaccharides), and a
range of techniques for studying such properties, are discussed in
A. Baszkin, W. Norde, eds. Physical Chemistry of Biological Interfaces, Marcel
Dekker, New York, 2000.
The basic aspects of wetting properties of (milk) powder are made very clear by
A. van Kreveld. Neth. Milk Dairy J. 28 (1974) 23.
A very thorough discussion of dynamic interfacial properties is given by
D. A. Edwards, H. Brenner, D. T. Wasan. Interfacial Transport Processes and
Rheology. Butterworth, Boston, 1991.
The determination of some dynamic surface properties is treated by
A. Prins. Dynamic Surface Tension and Dilational Interfacial Properties. In: E.
Dickinson, ed. New Physicochemical Techniques for the Characterization of
Complex Food Systems. Chapman and Hall, London, 1995.
Stagnant layers are discussed by
A. Prins. Stagnant surface behaviour and its effect on foam and film stability.
Colloids Surfaces A149 (1999) 467.
Dynamic interfacial properties of proteins are reviewed by
M. A. Bos, T. van Vliet. Interfacial rheological properties of adsorbed protein layers
and surfactants: a review.Adv. Colloid Interf. Sci.91 (2001) 437–471.