Surface activity, film formation, and emulsifying properties of milk proteins
- 1 January 1989
- journal article
- review article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 28 (2), 115-138
- https://doi.org/10.1080/10408398909527494
Abstract
Milk proteins via interactions with other components in food systems perform several desirable functions that are related to their structure and physicochemical properties. In this review, possible relationships between the molecular structure, interfacial activity, and emulsifying properties of different milk proteins and factors affecting these are discussed. Methods for determining stability of emulsions are reviewed.Keywords
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