TABLE OF CONTENTS By Martien A. Cohen Stuart, Willem Norde, Mieke Kleijn, and George A. van Aken
LABORATORY OF PHYSICAL CHEMISTRY AND COLLOID SCIENCE, WAGENINGEN UNIVERSITY, DREIJENPLEIN 6, 6703 HB WAGENINGEN, THE NETHERLANDS
When a solution of protein molecules is exposed to an interface, a complex sequence of events takes place which ultimately results in the formation of a layer of adsorbed molecules. These adsorbed molecules have often lost a good deal of their original shape or more precisely, their conformation as well as the properties that depend on that shape, and the interface has acquired new properties. For food systems the mechanical properties of the interface are often highly relevant, as they play a role in the structure of the food product on mesoscopic length scales, e.g., in foams and emulsions. The rates of the processes contributing to the formation of protein films are also important, as they may determine the fate of a dispersion during various processing operations.
In this paper we review the formation of protein...
