Colloidal destabilisation mechanisms in protein-stabilised emulsions

G.A. van Aken, T.B.J. Blijdenstein, N.E. Hotrum

Research output: Contribution to journalArticleAcademicpeer-review

73 Citations (Scopus)


Over the past decade important new insights have been gained into the functionality of proteins as emulsion and foam stabilisers. This paper reviews important new findings in the fields of emulsion stabilisation by polysaccharide thickeners, coalescence in highly concentrated and dilute aggregated emulsions and emulsion droplet–air interaction. These new findings will be discussed in terms of recent improved understanding of the surface rheological behaviour and thin film behaviour of proteins. These insights may lead to an improved use of the special properties that proteins have as emulsion stabilisers compared to other stabilisers, such as low-molecular-weight surfactants or polyelectrolytes.
Original languageEnglish
Pages (from-to)371-379
JournalCurrent Opinion in Colloid and Interface Science
Issue number4-5
Publication statusPublished - 2003


  • in-water emulsions
  • highly concentrated emulsions
  • film trapping technique
  • air/water interface
  • beta-lactoglobulin
  • conformational aspects
  • molecular-diffusion
  • dextran sulfate
  • thin-films
  • flocculation


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