Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel

Fotios Spyropoulos*, Ernest Alexander K. Heuer, Tom B. Mills, Serafim Bakalis

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)
Original languageEnglish
Title of host publicationPractical Food Rheology
Subtitle of host publicationAn Interpretive Approach
Number of pages26
ISBN (Print)9781405199780
Publication statusPublished - 1 Dec 2010


  • Creaming, motion of droplets under influence of gravitational forces - a concentrated layer at the top of an oil-in-water emulsion
  • Emulsions, integral part of food products
  • Emulsions, thermodynamically unstable systems - effort devoted towards obtaining understanding of mechanisms and kinetics of instabilities
  • Evidence of health benefits - from food formulations
  • Fluid dynamics during oral processing
  • Processes, experienced by emulsions - including, those in mouth during consumption
  • Protein-stabilised emulsions - and rheological aspects of structure and mouthfeel
  • Protein-stabilised oil-in-water emulsion-based products - and one or more types of proteins
  • Proteins, assisting formation of oil-in-water emulsions - stabilizing bulk microstructure
  • Understanding of oral processes - and the changes these induce to emulsion structures, being an active area of research

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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