Proteins and emulsifiers at liquid inter
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Peter Wilde; Alan Mackie; Fiona Husband; Patrick Gunning; Victor Morris
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Article
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2004
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Elsevier Science
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English
β 987 KB
The interfacial properties of proteins and emulsifiers have been studied extensively in the field of food colloid research. Emulsions form the basis of a huge range of food products and are generally stabilised by either protein andyor emulsifiers. Proteins have been shown to stabilise emulsions by