Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

Colloidal aspects of ice cream—A review

H. Douglas Goff · International Dairy Journal · 1997 · 363 citations

Engineering, Dairy Science, Food Science +14

Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation

K. Boode, P. Walstra · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1993 · 245 citations

Engineering, Chemical Engineering, Chemistry +13

Formation and stabilisation of structure in ice-cream and related products

H. Douglas Goff · Current Opinion in Colloid & Interface Science · 2002 · 216 citations

Natural Sciences, Chemistry, Dairy Science +12

Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat

K. Boode, P. Walstra, A.E.A. de Groot-Mostert · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1993 · 185 citations · Full text

Engineering, Chemical Engineering, Chemistry +11

A study of fat and air structures in ice cream

H. Douglas Goff, Edita Verespej, A.K. Smith · International Dairy Journal · 1999 · 177 citations

Agriculture, Dairy Science, Rheology +8