Concepedia

Milk Emulsion Microstructure

Milk Emulsion Microstructure is a structural characterization framework that specifies the spatial organization, size distribution, and interfacial properties of lipid droplets dispersed within the aqueous phase of milk, defining their collective arrangement and stability mechanisms at microscopic scales.

92

Publications

4.2K

Citations

317

Authors

111

Institutions

Publications per year

2017–2026

32

Parents

Publications

92

Food colloids, proteins, lipids and polysaccharides

John F. Kennedy, John R. Woods · Carbohydrate Polymers · 1997 · 220 citations

, , +17

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 171 citations

, , +17

Nutritional and therapeutic value of fermented caprine milk

Vedran Slačanac, Rajka Božanić, Jovica Hardi et al. · International Journal of Dairy Technology · 2010 · 151 citations

, , +17

Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure

Pia Fäldt, Björn Bergenståhl · Food Hydrocolloids · 1996 · 133 citations

, , +16

Food Colloids, Proteins, Lipids and Polysaccharides

PJ Atkinson, Eric Dickinson, D. G. Horne et al. · The Royal Society of Chemistry · 1997 · 133 citations

, , +17

1–5 of 92

Authors

317

  1. MW
    Meng Wai Woo

    Monash University, Australia

    4 publications · 154 citations

    4

    h-index

  2. NB
    Nidhi Bansal

    The University of Queensland, Australia

    4 publications · 185 citations

    4

    h-index

  3. BB
    Bhesh Bhandari

    The University of Queensland, Australia

    4 publications · 185 citations

    4

    h-index

  4. HS
    Harjinder Singh

    Massey University, New Zealand

    4 publications · 181 citations

    4

    h-index

  5. NF
    Nan Fu

    Soochow University, China

    3 publications · 106 citations

    3

    h-index

1–5 of 317

Institutions

111

  1. Monash University

    Melbourne, Australia

    6 h-index

    17 publications

    848 citations

  2. University of Guelph

    Guelph, Canada

    5 h-index

    14 publications

    440 citations

  3. Massey University

    Palmerston North, New Zealand

    5 h-index

    16 publications

    843 citations

  4. The University of Queensland

    Brisbane, Australia

    4 h-index

    18 publications

    723 citations

  5. Université Paris-Saclay

    Gif-sur-Yvette, France

    4 h-index

    21 publications

    1.8K citations

  6. Agriculture and Food

    Canberra, Australia

    4 h-index

    15 publications

    626 citations

  7. Science et Technologie du Lait et de l'Oeuf

    Rennes, France

    3 h-index

    14 publications

    540 citations

  8. Université Laval

    Québec, Canada

    3 h-index

    8 publications

    260 citations

1–8 of 111

Venues

  1. Food Hydrocolloids

    10 publications · 864 citations

    10

    h-index

  2. Journal of Dairy Science

    JDS · 7 publications · 301 citations

    7

    h-index

  3. Journal of Food Engineering

    7 publications · 244 citations

    7

    h-index

  4. Food Research International

    6 publications · 189 citations

    6

    h-index

  5. Food Chemistry

    4 publications · 201 citations

    4

    h-index

1–5