Flocculation is a ubiquitous phenomenon affecting the creaming, appearance and rheology
of protein-stabilized oil-in-water emulsions. This article reviews some of the main strategies …

The flocculation properties of oil-in-water emulsions stabilized by proteins are reviewed from
the colloid science perspective. Emphasis is placed on insight from systematic studies of the …

The properties of milk protein-stabilised, oil-in-water emulsions are determined by the
structure and surface rheology of the adsorbed layer at the oil–water interface. Analysis of …

Proteins can be used to produce cationic oil-in-water emulsion droplets at pH 3.0 that have
high oxidative stability. This research investigated differences in the physical properties and …

The influence of emulsifier type and dietary fiber addition on the gastrointestinal fate of
emulsified lipids was investigated using a simulated gastrointestinal tract (GIT): mouth; …

Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via
electrostatic and steric repulsions. However, the stability of NaCas-stabilized emulsions is …

The influence of pH and pectin type on the stability and properties of sodium caseinate
stabilized oil-in-water emulsions was assessed by measuring ζ-potential, particle size …

Milk proteins have excellent emulsifying and emulsion stabilizing properties, and one of the
most convenient of milk protein ingredients for use in food processing is sodium caseinate …

Recent years have seen advances in the monitoring of emulsion stability, particularly
multiple-point techniques using optical, ultrasonic and NMR sensors. In parallel, there has …

The foaming and emulsifying characteristics of proteins are important attributes during the
production stage, storage, transport, and consumer perception of quality (appearance) of …