Protein-lipid interactions at interfaces
Foams and emulsions are both types of multiphase foods and are a dispersion of one immiscible phase (e.g. air or oil) in another (e.g. water). Amphiphilic molecules (either proteins or chemical compounds) are able to stabilise the interface between these phases and are termed emulsifiers. The abilit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2000-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/406 |