Structured emulsions

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.