Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 533870
Title Formation, Structural, and Functionality of Interfacial Layers in Food Emulsions
Author(s) Berton-Carabin, C.C.; Sagis, L.M.C.; Schroen, C.G.P.H.
Source Annual Review of Food Science and Technology 9 (2018). - ISSN 1941-1413 - p. 551 - 587.
Department(s) Food Process Engineering
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2018
Abstract Emulsions, i.e., the dispersion of liquid droplets in a nonmiscible liquid
phase, are overwhelmingly present in food products. In such systems, both
liquid phases (generally, oil and water) are separated by a narrow region, the
oil-water interface. Despite the fact that this interface is very thin (in the
nanometer range), it represents a large surface area and controls to a great
extent the physicochemical stability of emulsions. This review provides an
overview of the aspects that govern the composition, structure, and mechanical
properties of interfaces in food emulsions, taking into account the complexity
of such systems (presence of numerous surface-active molecules, influence
of processing steps, and dynamic evolution due to chemical changes).
We also review methods that have conventionally, or recently, been used to
study liquid-liquid interfaces at various scales. Finally, we focus on the link
between interfacial properties and the physical, chemical, and digestive stability
of emulsions at different levels and point out trends to control stability
via interfacial engineering.
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