Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

Annual Review of Food Science and Technology

Volumn 8, Issue , 2017, Pages 205-236

  McClements, David Julian ^a   Bai, Long ^a,b   Chung, Cheryl ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Biosurfactants; Phospholipids; Pickering stabilization; Polysaccharides; Proteins

Indexed keywords

BIOMOLECULES; FOOD PRODUCTS; FOOD SUPPLY; PHOSPHOLIPIDS; POLYSACCHARIDES; PROTEINS; SURFACE ACTIVE AGENTS;

BIO-SURFACTANTS; COLLOIDAL PARTICLE; ENVIRONMENTAL HEALTH; FOOD INDUSTRIES; FOOD INGREDIENTS; FOOD MANUFACTURERS; NEW SOURCES;

CHEMICAL CONTAMINATION;

EMULSIFYING AGENT;

CHEMISTRY; EMULSION; FOOD INDUSTRY;

EMULSIFYING AGENTS; EMULSIONS; FOOD INDUSTRY;

EID: 85014179209     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030216-030154     Document Type: Review

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