Rheological behaviour of dairy products as affected by soluble whey protein isolate

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Florent Remeuf, Sabah A. A. Mohammed, I. Sodini et al. · International Dairy Journal · 2003 · 218 citations

Agriculture, Dairy Science, Food Science +17

Rheology of Dairy Foods that Gel, Stretch, and Fracture

Michael H. Tunick · Journal of Dairy Science · 2000 · 216 citations · Full text

Agriculture, Dairy Science, Food Science +11

FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIES

A.‐M. Hermansson · Journal of Texture Studies · 1975 · 150 citations

Agriculture, Food Science, Food Engineering +14

Milk proteins as food ingredients

Patrick F. Fox · International Journal of Dairy Technology · 2001 · 148 citations

Agriculture, Food Science, Nutritional Sciences +14

Some physico-chemical aspects of protein processing in foods. Multicomponent gels

V. B. Tolstoguzov · Food Hydrocolloids · 1995 · 139 citations

Agriculture, Biochemistry, Food Science +16