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Protein Stabilization of Emulsions and Foams
Abstract
ABSTRACT: Proteins play an important role as macromolecular surfactants in foam and emulsion‐type food products. The functioning of proteins in these applications is determined by their structure and properties in the adsorbed layers at air‐water and oil‐water interfaces. In addition, because typical food proteins are mixtures of several protein components, interaction between these components in the adsorbed layer also impacts their ability as surfactants to stabilize dispersed systems. In this paper, recent progress in our understanding of the molecular mechanisms involved in the formation and stability of protein‐stabilized foams and emulsions has been reviewed.
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Citations
Cited by
Karaca, A. C., Low, N., & Nickerson, M. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.012 · Cited by 871
Composition, physicochemical properties of pea protein and its application in functional foods
Lu, Z. X., He, J. F., Zhang, Y. C., & Bing, D. J. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1651248 · Cited by 529
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Ursu, A.-V., Marcati, A., Sayd, T., Sante-Lhoutellier, V., Djelveh, G., & Michaud, P. (2014) · Bioresource Technology · doi:10.1016/j.biortech.2014.01.071 · Cited by 367
Microalgae n-3 PUFAs Production and Use in Food and Feed Industries
Remize, M., Brunel, Y., Silva, J. L., Berthon, J.-Y., & Filaire, E. (2021) · Marine Drugs · doi:10.3390/md19020113 · Cited by 214
Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams
Bertsch, P., Böcker, L., Mathys, A., & Fischer, P. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.12.014 · Cited by 157
Coconut Palm: Food, Feed, and Nutraceutical Properties
Mat, K., Abdul Kari, Z., Rusli, N. D., Che Harun, H., Wei, L. S., Rahman, M. M., Mohd Khalid, H. N., Mohd Ali Hanafiah, M. H., Mohamad Sukri, S. A., Raja Khalif, R. I. A., et al. (2022) · Animals · doi:10.3390/ani12162107 · Cited by 92
Metadata
- Authors
- Damodaran, S.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2005-04
- Volume
- 70
- Issue
- 3
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1998034408
- Cited by
- 824
- References
- 0
- FWCI
- 21.96
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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