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Emulsion and foam: interactions of proteins/lipids at interface



Emulsion and foam: interactions of proteins/lipids at interface



Proceedings of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol 2: 1492-1507



Emulsions and foams are important and complex systems for the dairy and food industries. The globalization of markets and the need from the consumers to have products with less additives will mean more research on these systems. The interactions of proteins and lipids at interfaces are directly related to emulsifying and foaming capacity, and also emulsion and foam stability. This paper briefly reviews the theory of emulsion and foam stability.

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Accession: 002095926

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