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ABSTRACT: Proteins play an important role as macromolecular surfactants in foam and emulsion‐type food products. The functioning of proteins in these applications is determined by their structure and properties in the adsorbed layers at air‐water and oil‐water interfaces. In addition, because typical food proteins are mixtures of several protein components, interaction between these components in the adsorbed layer also impacts their ability as surfactants to stabilize dispersed systems. In this paper, recent progress in our understanding of the molecular mechanisms involved in the formation and stability of protein‐stabilized foams and emulsions has been reviewed.
Srinivasan Damodaran (Fri,) studied this question.
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