Colloids in food: Ingredients, structure, and stability

Annual Review of Food Science and Technology

Volumn 6, Issue , 2015, Pages 211-233

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Emulsion; Foam; Interactions; Nanoparticle; Rheology

Indexed keywords

BEAM PLASMA INTERACTIONS; BIOLOGICAL MATERIALS; COLLOIDS; EMULSIFICATION; EMULSIONS; FOAMS; MULTILAYERS; NANOPARTICLES; OSTWALD RIPENING; PROTEINS; RHEOLOGY; STABILIZATION; STRUCTURAL DESIGN;

DISPERSED DROPLETS; DISPERSED SYSTEMS; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; GASTROINTESTINAL TRACT; MULTILAYER INTERFACE; MULTIPLE EMULSIONS; ORAL PROCESSING;

FUNCTIONAL FOOD;

COLLOID;

CHEMICAL STRUCTURE; COLLOID; FOOD;

COLLOIDS; FOOD; MOLECULAR STRUCTURE;

EID: 84928478413     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-022814-015651     Document Type: Review

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