Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel

Research output: Chapter in Book/Report/Conference proceedingChapter

Colleges, School and Institutes

Details

Original languageEnglish
Title of host publicationPractical Food Rheology
Subtitle of host publicationAn Interpretive Approach
Publication statusPublished - 1 Dec 2010

Keywords

  • 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