Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

Eric Dickinson, Yasuki Matsumura · International Journal of Biological Macromolecules · 1991 · 266 citations

Engineering, Biochemistry, Polymer Chemistry +12

Instability and Partial Coalescence in Whippable Dairy Emulsions

H. Douglas Goff · Journal of Dairy Science · 1997 · 213 citations · Full text

Agriculture, Dairy Science, Food Science +13

Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat

K. Boode, P. Walstra, A.E.A. de Groot-Mostert · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1993 · 185 citations · Full text

Engineering, Chemical Engineering, Chemistry +11

Correlation between colloidal properties of ice cream mix and ice cream

S. Bolliger, H. Douglas Goff, B. Tharp · International Dairy Journal · 2000 · 176 citations

Engineering, Chemistry, Food Science +16

Texture-structure relationships in foamed dairy emulsions

D.W. Stanley, H. Douglas Goff, A.K. Smith · Food Research International · 1996 · 159 citations

Agriculture, Dairy Science, Food Science +14