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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
Print ISBN
From the book series:
Special Publications