A.K. Smith

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

Daniele Zulim Botega, Alejandro G. Marangoni, A.K. Smith et al. · Journal of Food Science · 2013 · 199 citations

Food Chemistry, Materials Science, Replace Solid Fat +15

A study of fat and air structures in ice cream

H. Douglas Goff, Edita Verespej, A.K. Smith · International Dairy Journal · 1999 · 175 citations

Food Colloid, Engineering, Food Physic +5

Texture-structure relationships in foamed dairy emulsions

D.W. Stanley, H. Douglas Goff, A.K. Smith · Food Research International · 1996 · 157 citations

Rheology, Food Engineering, Foamed Dairy Emulsions +1

Microstructure and rheological properties of psyllium polysaccharide gel

Qian Guo, Steve W. Cui, Qi Wang et al. · Food Hydrocolloids · 2008 · 134 citations

Biopolymer Gel, Engineering, Polymer Science +3

Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM)

Anneke H. Martin, H. Douglas Goff, A.K. Smith et al. · Food Hydrocolloids · 2005 · 94 citations

Engineering, Electron Microscopy, Polymer Science +8