Structure, stability and rheology of flocculated emulsions

Systematic studies on the stability and rheology of well-defined systems are leading to a greater appreciation of the key factors controlling emulsion flocculation. Advances are being made in understanding the physical origin of the creaming and rheological behaviour of depletion flocculated emulsions, and in relating protein adsorbed layer structures and interactions to bulk emulsion properties. There is also progress being made in establishing how different food processing treatments and various types of molecular crosslinks affect the viscoelasticity of protein-stabilized emulsion gels.