Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions

Polymers at Interfaces and the Interactions in Colloidal Dispersions

Pure and Applied Chemistry · 1976 · 1.2K citations · Full text

Natural Sciences, Chemistry, Materials Science +17

Stabilization of protein structure by sugars

Tsutomu Arakawa, Serge N. Timasheff · Biochemistry · 1982 · 1.1K citations

Life Sciences, Biochemistry, Molecular Biology +7

Phase Behaviour of Colloid + Polymer Mixtures

H. N. W. Lekkerkerker, Wilson C. K. Poon, P. N. Pusey et al. · Europhysics Letters (EPL) · 1992 · 958 citations · Full text

Natural Sciences, Chemistry, Materials Science +17

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 629 citations

Life Sciences, Biochemistry, Food Science +17

Whey proteins solubility as function of temperature and pH

Carlos Alberto Gasparetto · LWT · 2004 · 385 citations

Agriculture, Dairy Science, Food Science +10