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Article Dans Une Revue Current Opinion in Colloid & Interface Science Année : 2007

Structured emulsions

Résumé

Recent investigations have allowed a better understanding of interdroplets interactions, of the impact of protein–polysaccharide interactions on emulsion stability and of the mechanisms involved in the production of emulsion gels. Owing to the possibility of controlling the structural properties, the design of food emulsions with improved kinetic stability and/or novel functional properties becomes possible.

Dates et versions

hal-00259448 , version 1 (28-02-2008)

Identifiants

Citer

Fernando Leal-Calderon, Florence Thivilliers, Véronique Schmitt. Structured emulsions. Current Opinion in Colloid & Interface Science, 2007, 12, pp. 206-212. ⟨10.1016/j.cocis.2007.07.003⟩. ⟨hal-00259448⟩
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