Emulsifying and Foaming Properties of Whey Protein Concentrates in the Presence of Some Carbohydrates

Multiple Range and Multiple F Tests

David B. Duncan · Biometrics · 1955 · 22.9K citations

Combinatorial Testing Workflow, Comparative Test, Multiple Range +1

Food proteins and their applications

Patrick F. Fox · International Dairy Journal · 1997 · 1.4K citations

Food Chemistry, Biochemistry, Protein Folding +6

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 · 619 citations

Protein Chemistry, Protein Functionality, Special Consideration +8

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

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 2001 · 578 citations

Food Colloid, Interfacial Layers, Rheological Property +6

A Textbook of Dairy Chemistry

H. D. Kay · Nature · 1945 · 437 citations · Full text

Food Chemistry, Animal Nutrition, Dairy Chemistry +3