Protein-stabilized emulsions

被引：843
|
作者：
McClements, DJ [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Lab, Amherst, MA 01003 USA
来源：
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2004年 / 9卷 / 05期
关键词：
emulsions; proteins; surface denaturation; thermal denaturation;
D O I：
10.1016/j.cocis.2004.09.003
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these functional properties. This article focuses on the influence of solution composition (pH, ionic strength, sugars, polyols, surfactants, biopolymers) and environmental stresses (heating, chilling, freezing, drying) on the stability of globular protein stabilized emulsions. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：305 / 313
页数：9
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