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
1. Verfasser:	Dickinson, Eric
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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