Abstract
Systematic studies on the stability and rheology of well-defined systems are leading to a greater appreciation of the key factors controlling emulsion flocculation. Advances are being made in understanding the physical origin of the creaming and rheological behaviour of depletion flocculated emulsions, and in relating protein adsorbed layer structures and interactions to bulk emulsion properties. There is also progress being made in establishing how different food processing treatments and various types of molecular crosslinks affect the viscoelasticity of protein-stabilized emulsion gels.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Current Opinion in Colloid & Interface Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
