Food emulsions and foams: Stabilization by particles
Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and me...
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| Veröffentlicht in: | Current opinion in colloid & interface science 2010-04, Vol.15 (1), p.40-49 |
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| container_title | Current opinion in colloid & interface science |
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| creator | Dickinson, Eric |
| description | Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and mechanical properties of particle-laden liquid interfaces, and (ii) the stabilization mechanisms of particle-coated droplets and bubbles. There is much potential for exploiting the emerging knowledge in new food product applications. The preparation of cheap and effective colloidal particles based on food-grade ingredients, especially proteins, is the key technological challenge. |
| doi_str_mv | 10.1016/j.cocis.2009.11.001 |
| format | Article |
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Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and mechanical properties of particle-laden liquid interfaces, and (ii) the stabilization mechanisms of particle-coated droplets and bubbles. There is much potential for exploiting the emerging knowledge in new food product applications. The preparation of cheap and effective colloidal particles based on food-grade ingredients, especially proteins, is the key technological challenge.</description><identifier>ISSN: 1359-0294</identifier><identifier>EISSN: 1879-0399</identifier><identifier>DOI: 10.1016/j.cocis.2009.11.001</identifier><language>eng</language><publisher>Amsterdam: Elsevier Ltd</publisher><subject>Bubbles ; Chemistry ; Colloidal state and disperse state ; Colloids ; Contact angle ; Droplets ; Emulsifiers ; Emulsions ; Emulsions. Microemulsions. Foams ; Exact sciences and technology ; Fat crystals ; Foams ; Foods ; General and physical chemistry ; Liquids ; Nanoparticles ; Nanostructure ; Physical and chemical studies. Granulometry. 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Foams</subject><subject>Exact sciences and technology</subject><subject>Fat crystals</subject><subject>Foams</subject><subject>Foods</subject><subject>General and physical chemistry</subject><subject>Liquids</subject><subject>Nanoparticles</subject><subject>Nanostructure</subject><subject>Physical and chemical studies. Granulometry. Electrokinetic phenomena</subject><subject>Pickering stabilization</subject><subject>Proteins</subject><subject>Silica</subject><subject>Stabilization</subject><subject>Surface physical chemistry</subject><subject>Surfactants</subject><subject>Wettability</subject><issn>1359-0294</issn><issn>1879-0399</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNp9kD9PwzAQxS0EEqXwCViyIKYE_4mTGIkBVS0gVWKgu2WfHclVEhc7RSqfHoeWlenu9H7vTvcQuiW4IJhUD9sCPLhYUIxFQUiBMTlDM9LUIsdMiPPUM556KspLdBXjFieCUj5D5cp7k9l-30Xnh5ipwWStV318zD5GpV3nvtWYlEwfsp0Ko4POxmt00aou2ptTnaPNarlZvObr95e3xfM6h7IhYy5qMDUjArDGQhndaME5EWlSFa4ADAhqqK50WzWNrTno0jZEYcxNkho2R_fHtbvgP_c2jrJ3EWzXqcH6fZQ1ZzVjvKKJZEcSgo8x2FbugutVOEiC5ZSQ3MrfhOSUkCREpv-T6-60X0VQXRvUMCF_VkpLRkU1cU9HzqZfv5wNMoKzA1jjgoVRGu_-vfMD-lh8mg</recordid><startdate>20100401</startdate><enddate>20100401</enddate><creator>Dickinson, Eric</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7U5</scope><scope>8FD</scope><scope>L7M</scope></search><sort><creationdate>20100401</creationdate><title>Food emulsions and foams: Stabilization by particles</title><author>Dickinson, Eric</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c481t-97cd7319c0b09adb8b955190b0a606ccdc92d2b6bf688e75cb4e81a005ddc983</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Bubbles</topic><topic>Chemistry</topic><topic>Colloidal state and disperse state</topic><topic>Colloids</topic><topic>Contact angle</topic><topic>Droplets</topic><topic>Emulsifiers</topic><topic>Emulsions</topic><topic>Emulsions. 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| identifier | ISSN: 1359-0294 |
| ispartof | Current opinion in colloid & interface science, 2010-04, Vol.15 (1), p.40-49 |
| issn | 1359-0294 1879-0399 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Bubbles Chemistry Colloidal state and disperse state Colloids Contact angle Droplets Emulsifiers Emulsions Emulsions. Microemulsions. Foams Exact sciences and technology Fat crystals Foams Foods General and physical chemistry Liquids Nanoparticles Nanostructure Physical and chemical studies. Granulometry. Electrokinetic phenomena Pickering stabilization Proteins Silica Stabilization Surface physical chemistry Surfactants Wettability |
| title | Food emulsions and foams: Stabilization by particles |
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