Food Emulsions and Foams
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Published By Elsevier

9781855737853
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The Formation and Breakdown of Protein-stabilized Foams

2005 ◽  
pp. 110-127
Author(s):  
DAVID C. CLARK ◽  
JIM MINGINS ◽  
FRANCES E. SLOAN ◽  
LINDA J. SMITH ◽  
DAVID R. WILSON

Modelling of Colloids and Emulsions

2005 ◽  
pp. 289-290
Author(s):  
G.C. ANSELL ◽  
E. DICKINSON ◽  
S.R. EUSTON

Protein-Fat-Surfactant Interactions in Whippable Emulsions

2005 ◽  
pp. 144-157 ◽  
Author(s):  
N. KROG ◽  
N.M. BARFOD ◽  
W. BUCHHEIM
Keyword(s):  
Surfactant Interactions
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