Physical Chemistry of Foods

FIGURE10.9 Highly schematic examples of some association colloids. (a) Micelles
and bilayers. (From E. Dickinson, D. J. McClements. Advances in Food Colloids.
Blackie, 1995.) (b) Crystal, lamellar, and gel structures of simple surfactant water
mixtures;Tis temperature,T* Kraft temperature. (Modified from a figure by
N. J. Krog.)