期刊
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
卷 12, 期 4-5, 页码 206-212出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.cocis.2007.07.003
关键词
food emulsions; structure; proteins; polysaccharides; stability
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.
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