Halling P J
Crit Rev Food Sci Nutr. 1981;15(2):155-203. doi: 10.1080/10408398109527315.
This review is a survey of studies on protein-stabilized foams and emulsions in relatively simple, well-defined systems (rather than in food products per se). The emphasis is on the extent of basic understanding developed, particularly in terms of the physicochemical properties involved. The stability of the system, its formation, and its rheology are covered. Unfortunately, much work is of limited fundamental value because of poorly designed experimental approaches and the failure to measure key parameters. Reasonable generalization can be made concerning the effects of a number of variables, particularly protein solubility, pH, protein structure and the presence of small molecule surfactants. However, several possible explanations of these effects in terms of surface properties remain tenable. A number of observations can fairly confidently be ascribed to the influence of rheology on flow processes within foams and emulsions.
本综述是对相对简单、定义明确的体系（而非食品本身）中蛋白质稳定泡沫和乳液的研究调查。重点在于已形成的基本理解程度，特别是涉及的物理化学性质方面。涵盖了体系的稳定性、形成及其流变学。遗憾的是，由于实验方法设计不佳以及未能测量关键参数，许多工作的基础价值有限。关于一些变量的影响，特别是蛋白质溶解度、pH值、蛋白质结构和小分子表面活性剂的存在，可以进行合理的概括。然而，就表面性质而言，对这些影响的几种可能解释仍然成立。一些观察结果可以相当有把握地归因于流变学对泡沫和乳液内流动过程的影响。
