Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture

Interaction of pectin and casein micelles

A Maroziene · Food Hydrocolloids · 2000 · 231 citations

Natural Sciences, Biochemistry, Biophysics +12

Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation

Zeynep B. Güzel‐Seydim, Atıf Can Seydim, A.K. Greene et al. · Journal of Food Composition and Analysis · 2000 · 230 citations

Agriculture, Food Science, Microbiology +14

Food colloids, proteins, lipids and polysaccharides

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

Agriculture, Dairy Science, Food Science +17

Flavour/taste perception in thickened systems: the effect of guar gum above and below c*

Zoë V. Baines, Edwin R. Morris · Food Hydrocolloids · 1987 · 215 citations

Agriculture, Food Science, Food Chemistry +14

How does xanthan stabilise salad dressing?

Alan Parker, Paul A. Gunning, Kim G. Ng et al. · Food Hydrocolloids · 1995 · 168 citations

Agriculture, Food Science, Food Processing +7