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The objective of this review is to present a variety of surface and colloid chemical methodologies, in brief, with which one may study the role of proteins as emulsifiers and co‐emulsifiers. The techniques range from microtechniques aimed at single interfaces (film balance) and double interfaces (tensiolaminometry) to macrotechniques aimed at the gross emulsion (microcalorimetry, electrophoresis, pulsed, nuclear magnetic resonance, microwaves). Equipment, procedures, typical results, and interpretation of the data are reviewed. Some results with commercially available proteinaceous materials are presented. A link between emulsion formation and stability theory, experimental methods, and food applications is made through the examples of a salad dressing emulsion and a foamable emulsion.
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Cante et al. (1979) studied this question.
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