Food Emulsions and Foams

Food colloids in practice; Theory and practice of formation and stability of food foams; Colloidal properties of model oil-in-water food emulsions stabilized separately by a,p-casein, p-casein and k-casein; Coalescence stability of protein-stabilized emulsions; Aggregation rates and electrophoretic mobilities of homogenized milk fractions treated with rennet; Adsorption kinetics of proteins at the air-water interface; Properties of adsorbed layers in emulsions containing a mixture of caseinate; The role of proteins in the stabilization/destabilization of dairy foams; The formation and breakdown of protein-stabilized foams; Behaviour of an aerated food model; Protein-fat-surfactant interactions in whippable emulsions; Polar lipids in emulsions and microemulsions; Interfacial behaviour of protein mixtures at air-water interfaces; Desorption of bovine serum albumin from the air-water interface; A microscopic approach to the structure of food emulsions in applied external fields; Isolated and interacting triglyceride- water interfaces; Overview of emulsion and foam stability; Discussion remarks; A model system for studying aspects of protein functionality in emulsions; The effect of ph on emulsions and foams stabilized by bovine blood plasma; Multiple emulsions stabilized by protein: Nonionic surfactant interfacial complexation; Comparison of large scale whipping and conductimetric methods for the determination of expansion and stability of protein foams; Direct automated observation of emulsion droplet coalescence; Modelling of colloids and emulsions.