Interfacial properties and interaction between beer wort protein fractions and isohumulone
It is well known that both protein and iso-humulone, originating from barley malt and hops respectively, play important roles in beer foam stability. In this study, we hypothesize that the interaction of iso-humulone and different beer proteins will give rise to adsorbed layers with different characteristics at hydrophobic surfaces. The properties of these adsorbed layers are likely to play a cruc