Journal ArticleDOI
Interaction of anionic surfactants with gelatin: viscosity effects
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This article is published in Macromolecules.The article was published on 1987-10-01. It has received 120 citations till now. The article focuses on the topics: Viscosity & Gelatin.read more
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Fluorescence methods in the study of the interactions of surfactants with polymers
TL;DR: A review of the application of fluorescence techniques to study polymer-surfactant systems can be found in this article, where various methods and materials in use are discussed, with particular emphasis on the study of the complexes formed between surfactants and hydrophobically-modified polymers.
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Interactions of formulation excipients with proteins in solution and in the dried state.
TL;DR: A number of mechanisms by which the excipients interact with proteins in solution and with various interfaces, and their effects on the physical properties of the dried protein structure are described, and how the various interaction forces are related to their observed effects on protein stability are explained.
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Interactions of Globular Proteins with Surfactants Studied with Fluorescence Probe Methods
TL;DR: Steadystate and dynamic fluorescence measurements were used to investigate the interactions and structures of complexes formed between bovine serum albumin (BSA) and anionic, cationic, and nonioni as discussed by the authors.
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The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates
Anupam Malhotra,John N. Coupland +1 more
TL;DR: In this paper, the interaction of soy protein isolate with an anionic (sodium dodecyl sulfate, SDS) and a nonionic (polyoxyethylene sorbitan monolaurate, Tween 20) surfactant was studied as a function of pH.
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Stability of Protein Formulations: Investigation of Surfactant Effects by a Novel EPR Spectroscopic Technique
TL;DR: This technique offers a new method for estimating the protein:surfactant binding stoichiometries by using the partitioning behavior of a spin label to study the interaction of these formulation additives with proteins.