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• W2041324267 abstract "This review outlines the state of knowledge concerning the basic processes which underlie the behavior of food stabilizers in practical applications. The stability of emulsions is discussed in terms of the forces acting between macroscopic colloidal particles. These forces include the van der Waals force of attraction, which is always present, and the electrostatic, steric, and hydration forces which may stabilize an emulsion since they can be repulsive. The adsorption behavior at the liquid/liquid interface of classes of typical food stabilizers and the influence of the adsorbed layer on the droplet‐droplet interactions in emulsions are discussed. Finally, the important effects of the surface‐active properties of stabilizers on the mechanisms involved in emulsion formation are described." @default.
• W2041324267 created "2016-06-24" @default.
• W2041324267 creator A5005849580 @default.
• W2041324267 creator A5056210021 @default.
• W2041324267 date "1987-01-01" @default.
• W2041324267 modified "2023-10-14" @default.
• W2041324267 title "Properties and functions of stabilizing agents in food emulsions" @default.
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• W2041324267 doi "https://doi.org/10.1080/10408398709527456" @default.
• W2041324267 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/3304842" @default.
• W2041324267 hasPublicationYear "1987" @default.
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