Journal
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
Volume 12, Issue 4-5, Pages 206-212Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.cocis.2007.07.003
Keywords
food emulsions; structure; proteins; polysaccharides; stability
Categories
Ask authors/readers for more resources
Recent investigations have allowed a better understanding of interdroplets interactions, of the impact of protem-polysaccharide interactions on emulsion stability and of the mechanisms involved in the production of emulsion gels. Owing to the possibility of controlling the structural properties, the design of food emulsions with improved kinetic stability and/or novel functional properties becomes possible. (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available