Food emulsions and foams: Stabilization by particles

Current Opinion in Colloid and Interface Science

Volumn 15, Issue 1-2, 2010, Pages 40-49

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Bubbles; Contact angle; Droplets; Emulsifiers; Emulsions; Fat crystals; Foams; Nanoparticles; Pickering stabilization; Proteins; Silica; Surfactants; Wettability

Indexed keywords

BUBBLES; DROPLETS; EMULSIFIERS; FAT CRYSTALS; SILICA-SURFACTANTS;

ADSORPTION; CONTACT ANGLE; CRYSTALS; DROP FORMATION; MECHANICAL PROPERTIES; NANOPARTICLES; SILICA; STABILIZATION; SURFACE ACTIVE AGENTS;

PROTEINS;

NANOPARTICLE; PHOSPHATIDYLCHOLINE; PROTEIN; SILICON DIOXIDE;

ADSORPTION; CHEMICAL STRUCTURE; COLLOID; EMULSION; FOAM; FOOD; FOOD HANDLING; HYDROCOLLOID; HYDROPHOBICITY; PARTICLE SIZE; REVIEW; VISCOELASTICITY; WETTABILITY;

EID: 75849137203     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2009.11.001     Document Type: Review

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