Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Food Hydrocolloids

Volumn 28, Issue 1, 2012, Pages 224-241

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Adsorbed protein; Computer simulation; Emulsifiers; Emulsion gel; Fracture; Gelation; Particle gel; Storage modulus

Indexed keywords

DIGITAL STORAGE; DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; FOOD PROCESSING; FOOD PRODUCTS; FOOD STORAGE; FRACTURE; GELATION; GELS; OILS AND FATS;

ADSORBED PROTEIN; EMULSIFIER; EMULSION GEL; INTERFACIAL COMPOSITION; LARGER DEFORMATIONS; MODELLING SYSTEMS; OIL DROPLETS; OIL-IN-WATER; PARTICLE GELS; SOFT-SOLID;

PROTEINS;

EID: 84856332171     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.12.017     Document Type: Review

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