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Protein-stabilized foams and emulsions

P J Halling

    Critical Reviews in Food Science and Nutrition
    |January 1, 1981
    PubMed
    Summary

    This review examines protein-stabilized foams and emulsions, highlighting key physicochemical properties. Understanding their stability, formation, and rheology is crucial, though experimental limitations exist.

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    Area of Science:

    • Food science and technology
    • Colloid and surface science
    • Biophysical chemistry

    Background:

    • Protein-stabilized foams and emulsions are vital in various applications.
    • Understanding their fundamental physicochemical properties is essential for optimizing performance.
    • Existing research often suffers from methodological limitations, hindering fundamental insights.

    Purpose of the Study:

    • To review and assess the current understanding of protein-stabilized foams and emulsions.
    • To identify key physicochemical factors influencing their stability, formation, and rheology.
    • To highlight limitations in experimental approaches and suggest areas for future research.

    Main Methods:

    • Literature review of studies on protein-stabilized foams and emulsions.
    • Analysis of physicochemical properties, including protein solubility, pH, structure, and surfactant effects.
    • Evaluation of experimental methodologies and their impact on fundamental understanding.

    Main Results:

    • Generalizations can be made regarding the effects of protein solubility, pH, structure, and small molecule surfactants.
    • Surface properties offer plausible explanations for observed effects, but multiple interpretations remain.
    • Rheological properties significantly influence flow processes within these systems.

    Conclusions:

    • Despite some generalizations, a complete understanding of protein-stabilized systems is limited by experimental design.
    • Further research with rigorous methodologies is needed to elucidate underlying mechanisms.
    • Rheology plays a critical role in the behavior of protein-stabilized foams and emulsions.

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