Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments
Open Access
- 1 October 1997
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 80 (10), 2607-2619
- https://doi.org/10.3168/jds.s0022-0302(97)76218-0
Abstract
No abstract availableKeywords
This publication has 102 references indexed in Scilit:
- Mixed biopolymers at interfaces: Competitive adsorption and multilayer structuresFood Hydrocolloids, 2010
- Creaming of concentrated oil-in-water emulsions containing xanthanFood Hydrocolloids, 1994
- The influence of biopolymers on emulsion stabilityCarbohydrate Polymers, 1994
- Competitive displacement of proteins in oil-in-water emulsions containing calcium ionsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1993
- Oil‐soluble Surfactants Have Little Effect on Competitive Adsorption of α‐Lactalbumin and β‐Lactoglobulin in EmulsionsJournal of Food Science, 1993
- Adsorbed films of β-lactoglobulin + lecithin at the hydrocarbon—water and triglyceride—water interfacesFood Hydrocolloids, 1993
- Dispersion stability due to structural contributions to the particle interaction as probed by thin liquid film dynamicsLangmuir, 1992
- Bridging flocculation induced by competitive adsorption: implications for emulsion stabilityJournal of the Chemical Society, Faraday Transactions, 1991
- Factors affecting the properties of cohesive creams formed from cream liqueursJournal of the Science of Food and Agriculture, 1989
- Stability of Cream Liqueurs Containing Low-Molecular-Weight SurfactantsJournal of Food Science, 1989