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The mechanism of stabilization of soybean soluble polysaccharide adsorbed onto oil-water interfaces
Akihiro Nakamura, Food Science Research Institute, Fuji Oil Co., Ltd., Japan
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Dynamic Absorption of Casein at the Gas-Liquid Interfacec
Chi Phan, University of Newcastle, Australia
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Microstructure of Emulsions Stabilized by Sodium Caseinate & Xanthan Gum
Thomas Moschakis, University of Leeds, United Kingdom
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Instability Mechanisms in Aerated Sugar Systems Containing Food Proteins
Cathy K Lau, University of Leeds, United Kingdom
Professor Eric Dickinson, University of Leeds, United Kingdom
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