Factors affecting the composition of fluid interfaces in dairy systems are assessed from a physicochemical viewpoint. Attention is directed towards recent developments in understanding time‐dependent and competitive aspects of the adsorption of milk proteins and small‐molecule surfactants at oil‐water and air‐water interfaces. Experimental results are described for various casein and whey protein systems. The relationship between adsorption behaviour and the ease of formation and stabilization of dairy emulsions and foams is discussed with reference to model systems and commercial dairy products.
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Dickinson et al. (1989) studied this question.
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