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Chapter 30

Adsorption of Macromolecules at Oil—Water Interfaces during Emulsification

Adsorption of macromolecules plays an important role in the formation and stabilization of food emulsions.1–3 Macromolecules that adsorb and are able to form a coherent interfacial layer can provide stability, and thus the adsorption behaviour is crucial to the understanding of their functionality.

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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