ABSTRACT
Proteins are primary natural stabilizers of numerous food dispersion products, for example, creams, cheese, spreads, mousses, souses, and so on (Dickinson 2001; McClements 2005). The practical applications usually involve the use of natural protein mixtures, for example, the mixtures of caseins and globular whey proteins from milk (Mackie et al. 2001; Sengupta and Damodaran 2000; Zhang et al. 2004) and egg protein mixtures (Foegeding et al. 2006). Competitive adsorption and the formation of mixed adsorption layers in these systems are expected to govern the foaming and emulsifying ability, as well as the subsequent product stability (Foegeding et al. 2006; Maldonado-Valderrama et al. 2007; Zhang et al. 2004). Co-adsorption has been investigated and used in foam fractionation applications (Merz et al. 2001).
