Rheology of food, cosmetics and pharmaceuticals

Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point

H. Henning Winter, Francois Chambon · Journal of Rheology · 1986 · 2.4K citations

Engineering, Mechanical Engineering, Soft Matter +22

Rheology of Stirred Yogurt as Affected by Added Milk Fat, Protein and Hydrocolloids

M. K. Keogh, Brendan T. O’Kennedy · Journal of Food Science · 1998 · 310 citations

Food Chemistry, Engineering, In Vitro Fermentation +13

Highly concentrated emulsions. I. Cylindrical systems

H.M Princen · Journal of Colloid and Interface Science · 1979 · 190 citations

Materials Science, Food Colloid, Engineering +7

Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase

Eric Dickinson, Yukiko Yamamoto · Journal of Agricultural and Food Chemistry · 1996 · 181 citations

Food Colloid, Milk Protein Gels, Engineering +17

Rheological and DSC study of sol-gel transition in aqueous dispersions of industrially important polymers and colloids

Katsuyoshi Nishinari · Colloid & Polymer Science · 1997 · 170 citations

Materials Science, Colloid Chemistry, Colloidal Material +11