Proteins are of great interest due to their amphiphilic nature, which allows them to reduce
the interfacial tension at the oil–water interface. The incorporation of proteins at the oil–water …

Emulsions remain of key interest to major sectors of the food industry. Recent advances
include the development of novel scaling approaches to modelling of rheology, and the use …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Proteins play an important role as macromolecular surfactants in foam and emulsion‐type
food products. The functioning of proteins in these applications is determined by their …

Oil-in-water emulsions (20 wt% soy oil) with lactoferrin or β-lactoglobulin (β-lg) as the
interfacial layer were prepared using a two-stage valve homogenizer. At pH 6.8, lactoferrin …

The influences of protein concentration (0.2, 1, 2wt%) and oil-phase volume fraction (5%,
20%, 40% v/v) on emulsion stability and rheological properties were investigated in whey …

Proteins, polysaccharides and their blends, as examples of natural biopolymers, are surface
active materials. Biopolymers may be considered as amphiphilic macromolecules that play …

This paper gives a brief overview of oil-in-water food emulsions and their properties,
especially those that can lead to the creation of structures in foods. These structures in turn …

Abstract Effect of xanthan gum (XG) on the walnut protein/xanthan gum mixtures (WP/XG,
1.2 wt% WP and 0–0.30 wt% XG), interfacial adsorption and emulsions properties was …