Emulsions, ie, the dispersion of liquid droplets in a nonmiscible liquid phase, are
overwhelmingly present in food products. In such systems, both liquid phases (generally, oil …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

The exploitation of protein–polysaccharide interactions offers opportunities for the design of
new ingredients and interfacial structures with applications in the food and pharmaceutical …

Properties of adsorbed layers of proteins at air–water and oil–water interfaces are reviewed.
Emphasis is placed on recent developments in understanding the adsorption and surface …

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 …

The physicochemical properties of the casein proteins are reviewed, highlighting the factors
controlling the strength of those interactions most important to the assembly and structure of …

Physical properties of oil-in-water emulsions stabilized by milk proteins are determined
largely by the nature of the adsorbed layer at the surface of the dispersed droplets. There …

The physico-chemical properties of oil-in-water emulsions that are stabilized by milk proteins
are determined largely by the nature of the adsorbed layer at the surface of the dispersed …

Emulsions (specifically oil-in-water emulsions) are important elements in the formulation of
foods, and therefore have to be prepared in such a way as to be stable, often over long …

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 …