Stabilisation of protein adsorbed layers in foams and emulsions by crosslinking

Keyphrases

• Emulsion 100%
• Surfactant 100%
• Adsorbed Layer 100%
• Trivalent Cations 66%
• Catechin 66%
• Emulsifier 66%
• Lipids 33%
• Adsorbed Proteins 33%
• Crosslinking Agent 33%
• Thin Liquid Film 33%
• Competitive Adsorption 33%
• Surface Proteins 33%
• Strategies to Overcome 33%
• Beer Foam 33%
• Stable Dispersion 33%
• Food Foams 33%
• Food Emulsions 33%
• Liquid Drainage 33%
• Viscoelastic Layer 33%
• Surface Active 33%
• Micromolar Concentration 33%
• Tween 20 33%
• Small Molecular 33%
• β-lactoglobulin (β-Lg) 33%
• Meringue 33%
• Foam Stability 33%
• Foam Lamellae 33%
• Foam Formation 33%
• Formation Stability 33%
• Oil-water Interface 33%
• Polyphenols 33%

Food Science

• Emulsifier 100%
• Lactoglobulin 50%
• Polyphenol 50%
• Foam Stability 50%