Stability and release properties of double-emulsions stabilised by caseinate–dextran conjugates

Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa

Hermann Schägger, Gebhard von Jagow · Analytical Biochemistry · 1987 · 11.5K citations

Life Sciences, Biochemistry, Molecular Biology +10

Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

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Agriculture, Biochemistry, Food Science +11

Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

Mahmood Akhtar, Eric Dickinson · Colloids and Surfaces B Biointerfaces · 2003 · 223 citations

Agriculture, Biochemistry, Food Science +16

Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides

Eric Dickinson, Vanda B. Galazka · Food Hydrocolloids · 1991 · 219 citations

Agriculture, Biochemistry, Food Science +14

Dairy glycoconjugate emulsifiers: casein–maltodextrins

R Shepherd · Food Hydrocolloids · 2000 · 171 citations

Agriculture, Dairy Science, Food Science +14