Formation, Structural, and Functionality of Interfacial Layers in Food Emulsions

Research output: Contribution to journalArticleAcademicpeer-review

39 Citations (Scopus)


Emulsions, i.e., the dispersion of liquid droplets in a nonmiscible liquid
phase, are overwhelmingly present in food products. In such systems, both
liquid phases (generally, oil and water) are separated by a narrow region, the
oil-water interface. Despite the fact that this interface is very thin (in the
nanometer range), it represents a large surface area and controls to a great
extent the physicochemical stability of emulsions. This review provides an
overview of the aspects that govern the composition, structure, and mechanical
properties of interfaces in food emulsions, taking into account the complexity
of such systems (presence of numerous surface-active molecules, influence
of processing steps, and dynamic evolution due to chemical changes).
We also review methods that have conventionally, or recently, been used to
study liquid-liquid interfaces at various scales. Finally, we focus on the link
between interfacial properties and the physical, chemical, and digestive stability
of emulsions at different levels and point out trends to control stability
via interfacial engineering.
Original languageEnglish
Pages (from-to)551-587
JournalAnnual Review of Food Science and Technology
Early online date18 Jan 2018
Publication statusPublished - Mar 2018

Fingerprint Dive into the research topics of 'Formation, Structural, and Functionality of Interfacial Layers in Food Emulsions'. Together they form a unique fingerprint.

Cite this