Formation and Stability of Food Foams and Aerated Emulsions: Hydrophobins as Novel Functional Ingredients

Ali J. Green, Karen A. Littlejohn, Paul Hooley, Philip W. Cox

Research output: Contribution to journalArticlepeer-review

72 Citations (Scopus)
Original languageEnglish
Pages (from-to)292-301
JournalCurrent Opinion in Colloid & Interface Science
Issue number4
Publication statusPublished - 2013


  • Hydrophobin
  • Protein
  • Emulsion
  • Foam
  • Stability
  • Food
  • Hydrocolloid
  • Bioinformatics

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