Food Colloids
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Published By Royal Society Of Chemistry

9780854048502
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Protein-based emulsion gel: Effects of interfacial properties and temperature

Food Colloids ◽  
2007 ◽  
pp. 384-391 ◽  
Author(s):  
Jianshe Chen ◽  
HuiSie Lee ◽  
Woan Peng Lee
Keyword(s):  
Interfacial Properties ◽  
Emulsion Gel

Effect of emulsifiers on the aggregation of ?-lactoglobulin

Food Colloids ◽  
2007 ◽  
pp. 369-375
Author(s):  
Maud Langton ◽  
Anne-Marie Hermansson

Colloidal dispersions based on solid lipids

Food Colloids ◽  
2007 ◽  
pp. 103-115 ◽  
Author(s):  
Kirsten Westesen ◽  
Markus Drechsler ◽  
Heike Bunjes
Keyword(s):  
Colloidal Dispersions

Stability of oil-in water emulsions containing protein

Food Colloids ◽  
2007 ◽  
pp. 73-90
Author(s):  
Ivan B. Ivanov ◽  
Elka S. Basheva ◽  
Theodor D. Gurkov ◽  
Assen D. Hadjiiski ◽  
Luben N. Arnaudov ◽  
...  
Keyword(s):  
Oil In Water

Scratching the surface: Imaging interfacial structure using atomic force microscopy

Food Colloids ◽  
2007 ◽  
pp. 13-21 ◽  
Author(s):  
Alan R. Mackie ◽  
A. Patrick Gunning ◽  
Peter J. Wilde ◽  
Victor J. Morris
Keyword(s):  
Atomic Force Microscopy ◽  
Interfacial Structure ◽  
Surface Imaging ◽  
Force Microscopy ◽  
Atomic Force

Effect of heat and shear on ?-lactolobulin-acacia gum complex coacervation

Food Colloids ◽  
2007 ◽  
pp. 332-342 ◽  
Author(s):  
Christian Sanchez ◽  
Severine Despond ◽  
Christophe Schmitt ◽  
Joel Hardy
Keyword(s):  
Complex Coacervation ◽  
Acacia Gum
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