ABSTRACT
In most foods, the lipid and aqueous material coexist in some form of dispersion. Prevalent amongst of these are emulsions where the oil is present in fine droplets in an aqueous continuous phase (or vice versa, although in the context of this work only oil-in-water emulsions will be considered). The functionality of an emulsion depends on its microstructure, which in turn depends on the ingredient interactions as affected by process conditions and time. The development of quantitative relationships among emulsion composition, structure, and functionality is one of the major successes of food physical chemistry. Several books and reviews summarize the current state of knowledge focusing on the fundamental colloid science (e.g., [1]) or the application of these principles to foods (e.g., [2,3]).
