Effects of heat on physicochemical properties of whey protein-stabilised emulsions

Milk protein interfacial layers and the relationship to emulsion stability and rheology

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 2001 · 584 citations

Agriculture, Dairy Science, Food Science +14

Modern aspects of emulsion science

B. Vincent, Zoltán Király, T.M. Obey · The Royal Society of Chemistry · 1998 · 530 citations

Engineering, Chemistry, Physics +14

Reaction Kinetics of the Denaturation of Whey Proteins in Milk

F. Dannenberg, Heinz‐Gerhard Kessler · Journal of Food Science · 1988 · 411 citations

Agriculture, Biochemistry, Food Science +16

Structures and Stabilities of Adsorbed Proteins

Charles A. Haynes, Willem Norde · Journal of Colloid and Interface Science · 1995 · 387 citations

Natural Sciences, Biophysics, Protein-protein Interactions +8

Adsorption of protein and the stability of emulsions

Douglas G. Dalgleish · Trends in Food Science & Technology · 1997 · 252 citations

Engineering, Biochemistry, Colloid Science +9