Interfacial rheology of food emulsifiers and proteins

Current Opinion in Colloid and Interface Science

Volumn 7, Issue 5-6, 2002, Pages 426-431

  Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Emulsifiers; Interfacial; Proteins; Rheology; Surface

Indexed keywords

EMULSIFYING AGENT; OIL; PROTEIN; WATER;

ADSORPTION; AIR; CHEMICAL STRUCTURE; COLLOID; FILM; FLOW KINETICS; FOOD; GEL; MODEL; PUBLICATION; REVIEW; SCIENTIFIC LITERATURE; SENSITIVITY ANALYSIS; THEORY;

EID: 0036867705     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1359-0294(02)00077-8     Document Type: Review

References (52)

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47. Dickinson E, Ettalie R, Murray BS, Du Z. Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilised by food proteins, J Colloid Interface Sci 2002;252:202-213. Interesting observations and theory for disproportion of single bubbles that point to the relatives insensitivity of the process to widely differing surface rheology, with evidence for possible reasons for this.
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49. Murray BS, Campbell L, Dickinson E, Maisonneuve K, Nelson PV, Soderberg I. Technique for studying the effects of rapid surface expansion on bubble stability. Langmuir 2002;18:5007-5014. An illustration of the possible consequences of non-linear interfacial rheology and structural inhomogeneities of adsorbed protein films to real systems.
50. Murray BS, Cattin B, Schüler E, Sonmez ZO. The response of adsorbed protein films to rapid expansion. Langmuir 2002: in press.
51. Williams A, Janssen JJM, Prins A. Behaviour of droplets in simple shear flow in the presence of a protein emulsifier. Colloid Surf A-Physicochem Eng Asp 1997;125:189-200. An excellent explanation of how interfacial rheological measurements might be related to bulk stability of protein-stabilised fluid-fluid systems.
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