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Full-Text Articles in Life Sciences
Interfacial Interactions, Competitive Adsorption And Emulsion Stability, Jianshe Chen, Eric Dickinson, Graeme Iveson
Interfacial Interactions, Competitive Adsorption And Emulsion Stability, Jianshe Chen, Eric Dickinson, Graeme Iveson
Food Structure
Food emulsion stability is strongly influenced by the interactions in the adsorbed layer around emulsion droplets. Competitive adsorption of pure milk proteins (13-casein or 13 -lactoglobulin) with nonionic surfactants in oil-in-water emulsions is shown to depend on the age of the adsorbed protein layer. Evidence is presented for slow accumulation of protein at the oil-water interface and/or partition of protein into the oil phase of emulsion droplets containing oil-soluble surfactant associated in reversed micelles. Small amounts of added water-soluble surfactant or calcium ions are shown to have a pronounced effect on the droplet coalescence rate under turbulent shear flow conditions. …
Structure And Function Of Food Products: A Review, I. Heertje
Structure And Function Of Food Products: A Review, I. Heertje
Food Structure
A proper understanding of the behavior of food products requires knowledge of its structure, i.e., the spatial arrangement of the various structural elements and their interactions. The structure can properly be studied by visual observation techniques. In products such as fat spreads, creams, dressings, cheese, bread , milk , yoghurt , whipped cream, and ice cream , different structural elements can be distinguished. A number of those elements a re discussed, viz. , water droplets, oil droplets, gas cell s, particles, fat crystals and strand s. In addition examples of interactions between structural element s are presented, viz., oil droplets/matrix, …