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Adsorption of protein and the stability of emulsions

  • Published:1997-01 Issue:1 Volume:8 Page:1-6
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Dalgleish Douglas G.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

1. Stability of Oil-in-water Emulsions with Crystals in the Disperse Phase;van,1981

2. Structural Changes in Oil-in-water Emulsions During the Manufacture of Ice Cream;Gelin,1994

3. Colloids in Food;Dickinson,1982

4. Beyond Homogenization: The Formation of Very Small Emulsion Droplets During the Processing of Milk by a Microfluidizer;Dalgleish,1996

5. Dimensions of the Adsorbed Layers in Oil-in-water Emulsions Stabilized by Caseins;Fang,1993
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