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

Research output: Contribution to journalArticlepeer-review

Authors

Colleges, School and Institutes

External organisations

  • University of Wolverhampton

Details

Original languageEnglish
Pages (from-to)292-301
JournalCurrent Opinion in Colloid & Interface Science
Volume18
Issue number4
Publication statusPublished - 2013

Keywords

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