In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …

This article reviews progress in the field of food colloids with particular emphasis on
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …

Foams remain an invaluable part of the food engineer's arsenal. Unfortunately the number of
new molecules available to stabilise foams is starting to dwindle. Partially, this is due to the …

Molecular dynamics (MD) simulation is a useful technique to study the interaction between
molecules and how they are affected by various processes and processing conditions. This …

Unconventional reservoirs such as hydrocarbon-bearing shale formations and ultratight
carbonates generate a large fraction of oil and gas production in North America. The …

The adsorption of protein layers at oil–water interfaces is critical to the formation and stability
of various emulsions in, for example, technical applications as well as in biological lipid …

Two simple representations are commonly invoked to interpret the physicochemical
properties of colloidal systems: the rigid particle model and the flexible polymer model. This …

The structure and interactions of proteins play a critical role in determining the quality
attributes of many foods, beverages, and pharmaceutical products. Incorporating a …

Biosurfactants are amphipathic molecules capable of lowering interfacial and superficial
tensions. Produced by living organisms, these compounds act the same as chemical …

Hydrophobins, a new class of potential protein emulsifiers, have been extensively employed
in the food, pharmaceutical, and chemical industries. However, the knowledge of the …