The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
Protein‐stabilized foams and emulsions
Abstract
This review is a survey of studies on protein-stabilized foams and emulsions in relatively simple, well-defined systems (rather than in food products per se). The emphasis is on the extent of basic understanding developed, particularly in terms of the physicochemical properties involved. The stability of the system, its formation, and its rheology are covered. Unfortunately, much work is of limited fundamental value because of poorly designed experimental approaches and the failure to measure key parameters. Reasonable generalization can be made concerning the effects of a number of variables, particularly protein solubility, pH, protein structure and the presence of small molecule surfactants. However, several possible explanations of these effects in terms of surface properties remain tenable. A number of observations can fairly confidently be ascribed to the influence of rheology on flow processes within foams and emulsions.
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Cites
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Emulsifying properties of proteins: evaluation of a turbidimetric technique
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Functional properties of proteins in foods: A survey
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Whipping and Emulsifying Properties of Soybean Products
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Cited by
Globular proteins at solid/liquid interfaces
Haynes, C. A., & Norde, W. (1994) · Colloids and Surfaces B: Biointerfaces · doi:10.1016/0927-7765(94)80066-9 · Cited by 852
Proteins and emulsifiers at liquid interfaces
Wilde, P., Mackie, A., Husband, F., Gunning, P., & Morris, V. (2004) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2003.10.011 · Cited by 517
Our current understanding of water-in-crude oil emulsions.
Sjöblom, J., Aske, N., Harald Auflem, I., Brandal, Ø., Erik Havre, T., Sæther, Ø., Westvik, A., Eng Johnsen, E., & Kallevik, H. (2003) · Advances in Colloid and Interface Science · doi:10.1016/s0001-8686(02)00066-0 · Cited by 476
Functional Properties of Composite Flour: A Review
M., H., M., N., H., N., Zainol, M. K., & Jahurul, M. H. (2020) · Food Research · doi:10.26656/fr.2017.4(6).419 · Cited by 121
Metadata
- Authors
- Hailing, P. J., & Walstra, P.
- Venue
- C R C Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1981-10
- Volume
- 15
- Issue
- 2
- Pages
- 155-203
- ISSN
- 0099-0248 (ISSN-L)
- OpenAlex
- W2107242449
- Cited by
- 560
- References
- 39
- FWCI
- 10.12
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
