Advances in food emulsions and foams: reflections on research in the neo-Pickering era

Autor:	Eric Dickinson
Rok vydání:	2020
Předmět:	0301 basic medicine 03 medical and health sciences 030109 nutrition & dietetics 0404 agricultural biotechnology Materials science Nanotechnology 04 agricultural and veterinary sciences Current (fluid) 040401 food science Applied Microbiology and Biotechnology Food Science
Zdroj:	Current Opinion in Food Science. 33:52-60
ISSN:	2214-7993
DOI:	10.1016/j.cofs.2019.12.009
Popis:	Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of dispersed systems where noteworthy recent advances have been reported: (i) bubbles and foams, and (ii) water-in-water emulsions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::84be69f213efbb0d787b3a39974b3156 https://doi.org/10.1016/j.cofs.2019.12.009 Zobrazit plný text záznamu Full Text from ScienceDirect