Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

Engineering, Chemical Engineering, Materials Engineering +12

Functional properties of food proteins and role of protein-polysaccharide interaction

V. B. Tolstoguzov · Food Hydrocolloids · 1991 · 504 citations

Life Sciences, Biochemistry, Food Science +16

A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure

C.V. Morr, Bruce German, J.E. Kinsella et al. · Journal of Food Science · 1985 · 503 citations

Agriculture, Biochemistry, Food Science +17

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 · 457 citations

Agriculture, Food Science, Nutritional Sciences +17

Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

Eric Dickinson, Matt Golding · Journal of Colloid and Interface Science · 1997 · 253 citations

Agriculture, Chemistry, Food Science +10