Aerated milk protein emulsions — new microstructural aspects
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference34 articles.
1. Dickinson E. • •Properties of emulsions stabilized with milk proteins: overview of some recent developments. J Dairy Sci 1997;80:2607–2619. In this review recent developments made in several fields of emulsion technology are discussed; in particular: (i) adsorbed protein layer characteristics, (ii) formation of emulsions stabilized by milk proteins, (iii) flocculation and creaming of emulsions, and (iv) competitive adsorption of milk proteins with surfactants.
2. Flocculation and competitive adsorption in a mixed polymer system relevance to casein-stabilized emulsions;Dickinson;J Chem Soc Faraday Trans,1997
3. Prins A, van Kalsbeek HK. •Foaming behavior and dynamic surface properties of liquids. Curr Opin Colloid Interface Sci 1998;3:639–642. This review summarises the current state of the art regarding foam making and keeping. It is shown how the stability of foams is correlated to the physical properties of surfaces and films.
4. Dickinson E. •Structure, stability and rheology of flocculated emulsions. Curr Opin Colloid Interface Sci 1998;3:633–638. In this review the main factors influencing the different flocculation mechanisms (depletion, bridging) observed in protein-stabilized emulsions are discussed
5. Methods for characterisation of structure in whippable dairy based emulsions;Barford,1995
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