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This review discusses the currect state of the art on the subject of emulsifiers, particularly those of biological origins. The basic principles involved in the mode of action of emulsifier molecules are reviewed. Current ideas on the classification, physicochemical properties, stability, and rheological properties of emulsions are discussed. The literature review on bio-emulsifiers emphasizes those of microbial origins and their application in industry. Some of the more common methods for the study of emulsion properties are also outlined.
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Zajic et al. (1976) studied this question.
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