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Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions

  • Published:2018-08 Issue: Volume:81 Page:15-22
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Jiang Jiang,Jin Yan,Liang Xinyu,Piatko Michael,Campbell Shawn,Lo Seong Koon,Liu Yuanfa

Funder

Rich Products Corporation

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats;Anihouvi;Food Research International,2013

2. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation;Berton;Journal of Agricultural and Food Chemistry,2011

3. Interfacial and foaming properties of some food grade low molecular weight surfactants;Bezelgues;Colloids and Surfaces a: Physicochemical and Engineering Aspects,2008

4. The development of structure in whipped cream;Brooker;Food Structure,1986

5. Stability of air cells in ice cream during hardening and storage;Chang;Journal of Food Engineering,2002
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