Concepedia
Food Hydrocolloids · 2010 · 145 citations · 50 references
Food ChemistryPhysical SeparationBiochemistryLipid OxidationFood EngineeringFood ProcessingFood TechnologyEmulsionHealth Sciences
50
Emulsifying properties of proteins: evaluation of a turbidimetric technique
K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations
Food Colloid, Engineering, Food Analysis +23
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations
Food Chemistry, Molecular Environment, Chemical Engineering +15
Food emulsions: principles, practice, and techniques
P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations
Food Chemistry, Food Colloid, Food Engineering +4
Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
Juliane Floury, Anne Desrumaux, Jérémie Lardières · Innovative Food Science & Emerging Technologies · 2000 · 489 citations
Engineering, Fluid Mechanics, Mechanical Engineering +7
Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate
Min Hu, David Julian McClements, Eric A. Decker · Journal of Agricultural and Food Chemistry · 2003 · 454 citations