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

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Formation and Stability of Food Foams and Aerated Emulsions: Hydrophobins as Novel Functional Ingredients. / Green, Ali J.; Littlejohn, Karen A.; Hooley, Paul; Cox, Philip W.

In: Current Opinion in Colloid & Interface Science, Vol. 18, No. 4, 2013, p. 292-301.

Research output: Contribution to journalArticlepeer-review

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@article{6516ebad2ff64e50bfa83d0988bbfa5a,
title = "Formation and Stability of Food Foams and Aerated Emulsions: Hydrophobins as Novel Functional Ingredients",
keywords = "Hydrophobin, Protein, Emulsion, Foam, Stability, Food, Hydrocolloid, Bioinformatics",
author = "Green, {Ali J.} and Littlejohn, {Karen A.} and Paul Hooley and Cox, {Philip W.}",
year = "2013",
language = "English",
volume = "18",
pages = "292--301",
journal = "Current Opinion in Colloid & Interface Science",
issn = "1359-0294",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Formation and Stability of Food Foams and Aerated Emulsions: Hydrophobins as Novel Functional Ingredients

AU - Green, Ali J.

AU - Littlejohn, Karen A.

AU - Hooley, Paul

AU - Cox, Philip W.

PY - 2013

Y1 - 2013

KW - Hydrophobin

KW - Protein

KW - Emulsion

KW - Foam

KW - Stability

KW - Food

KW - Hydrocolloid

KW - Bioinformatics

M3 - Article

VL - 18

SP - 292

EP - 301

JO - Current Opinion in Colloid & Interface Science

JF - Current Opinion in Colloid & Interface Science

SN - 1359-0294

IS - 4

ER -