Structured emulsions

Current Opinion in Colloid and Interface Science

Volumn 12, Issue 4-5, 2007, Pages 206-212

  Leal Calderon, F ^a   Thivilliers, F ^a   Schmitt, V ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Food emulsions; Polysaccharides; Proteins; Stability; Structure

Indexed keywords

EMULSIONS; POLYSACCHARIDES; STABILITY CRITERIA;

EMULSION GELS; FOOD EMULSIONS; FUNCTIONAL PROPERTIES; KINETIC STABILITY;

PROTEINS;

POLYSACCHARIDE; PROTEIN;

CHEMICAL STRUCTURE; CRYSTALLIZATION; DISPERSION; EMULSION; FLOW KINETICS; FOOD; GELATION; MOLECULAR INTERACTION; MOLECULAR STABILITY; PROTEIN INTERACTION; REVIEW;

EID: 34548833287     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2007.07.003     Document Type: Review

References (54)

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