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Chapter 15

Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air–Water Interface

Many food formulations are emulsions or foams. The constituent droplets or bubbles are microstructural entities stabilized by the formation of an interfacial emulsifier layer around the particles.1 The properties of the interfacial layer are governed by the composition and structure of the adsorbed ...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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