Food Emulsions and Foams
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Published By Elsevier

9781855737853
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The Formation and Breakdown of Protein-stabilized Foams

2005 ◽  
pp. 110-127
Author(s):  
DAVID C. CLARK ◽  
JIM MINGINS ◽  
FRANCES E. SLOAN ◽  
LINDA J. SMITH ◽  
DAVID R. WILSON

Direct Automated Observation of Emulsion Droplet Coalescence

2005 ◽  
pp. 286-288
Author(s):  
E. DICKINSON ◽  
B.S. MURRAY ◽  
G. STAINSBY
Keyword(s):  
Emulsion Droplet ◽  
Droplet Coalescence ◽  
Automated Observation

The Effect of pH on Emulsions and Foams Stabilized by Bovine Blood Plasma Proteins

2005 ◽  
pp. 279-281 ◽  
Author(s):  
S.E. HILL ◽  
G.M. HALL
Keyword(s):  
Blood Plasma ◽  
Plasma Proteins ◽  
Bovine Blood ◽  
Effect Of Ph ◽  
Blood Plasma Proteins

Modelling of Colloids and Emulsions

2005 ◽  
pp. 289-290
Author(s):  
G.C. ANSELL ◽  
E. DICKINSON ◽  
S.R. EUSTON

Colloidal Properties of Model Oil-in-Water Food Emulsions Stabilized Separately by α s1 -Casein, β-Casein and κ-Casein

2005 ◽  
pp. 40-51 ◽  
Author(s):  
ERIC DICKINSON ◽  
RICHARD H. WHYMAN ◽  
DOUGLAS G. DALGLEISH
Keyword(s):  
Food Emulsions ◽  
Colloidal Properties ◽  
Oil In Water ◽  
Model Oil

Front Matter

2005 ◽  
pp. iii

A Model System for Studying Aspects of Protein Functionality in Emulsions

2005 ◽  
pp. 277-278
Author(s):  
CHRISTOPHER J. BROCK
Keyword(s):  
Model System ◽  
Protein Functionality

Copyright

2005 ◽  
pp. iv

Adsorption Kinetics of Proteins at the Air-Water Interface

2005 ◽  
pp. 72-85 ◽  
Author(s):  
J.A. DE FEIJTER ◽  
J. BENJAMINS
Keyword(s):  
Adsorption Kinetics ◽  
Water Interface ◽  
Air Water Interface ◽  
Kinetics Of

Protein-Fat-Surfactant Interactions in Whippable Emulsions

2005 ◽  
pp. 144-157 ◽  
Author(s):  
N. KROG ◽  
N.M. BARFOD ◽  
W. BUCHHEIM
Keyword(s):  
Surfactant Interactions
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