Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 292-301

  Green, Ali J ^a   Littlejohn, Karen A ^a   Hooley, Paul ^b   Cox, Philip W ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b UNIVERSITY OF WOLVERHAMPTON   (United Kingdom)

Author keywords

Bioinformatics; Emulsion; Foam; Food; Hydrocolloid; Hydrophobin; Protein; Stability

Indexed keywords

AIR WATER INTERFACES; COMMERCIAL NEEDS; FOOD INDUSTRIES; FUNCTIONAL INGREDIENT; HYDROCOLLOID; HYDROPHOBINS; POTENTIAL METHODS; POTENTIAL SOLUTIONS;

BIOINFORMATICS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; FOAMS; FOOD PRODUCTS; LABELS; MOLECULES;

PROTEINS;

HYDROPHOBIN;

AMINO ACID SEQUENCE; BACTERIAL GENOME; BIOINFORMATICS; CASE STUDY; CODON USAGE; DISULFIDE BOND; DNA SEQUENCE; EMULSION; FILM; FOAM STABILITY; FOOD; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; GENE SYNTHESIS; GENOMICS; HOST CELL; HUMAN; HYDROCOLLOID; HYDROPHOBICITY; IMMUNE RESPONSE; INDUSTRIAL PRODUCTION; LONGEVITY; MOLECULAR WEIGHT; MOLECULE; NONHUMAN; PROTEIN SECONDARY STRUCTURE; REVIEW; SURFACE TENSION;

EID: 84878614537     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.04.008     Document Type: Review

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