| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 603381 | Current Opinion in Colloid & Interface Science | 2007 | 7 Pages |
Abstract
Recent investigations have allowed a better understanding of interdroplets interactions, of the impact of protein–polysaccharide interactions on emulsion stability and of the mechanisms involved in the production of emulsion gels. Owing to the possibility of controlling the structural properties, the design of food emulsions with improved kinetic stability and/or novel functional properties becomes possible.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
F. Leal-Calderon, F. Thivilliers, V. Schmitt,