Influence of operating conditions and impeller design on the continuous manufacturing of food foams

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

Agriculture, Food Science, Nutritional Sciences +12

Agitation of non‐Newtonian fluids

A. B. Metzner, R. E. Otto · AIChE Journal · 1957 · 1.1K citations

Engineering, Physics, Fluid Dynamics +8

Particle motions in sheared suspensions XII. Deformation and burst of fluid drops in shear and hyperbolic flow

F.D Rumscheidt, S. G. Mason · Journal of Colloid Science · 1961 · 454 citations

Engineering, Physics, Fluid Dynamics +16

Texture-structure relationships in foamed dairy emulsions

D.W. Stanley, H. Douglas Goff, A.K. Smith · Food Research International · 1996 · 159 citations

Agriculture, Dairy Science, Food Science +14

pH and Heat Treatment Effects on Foaming of Whey Protein isolate

Lance G. Phillips, W. SCHULMAN, J.E. Kinsella · Journal of Food Science · 1990 · 96 citations

Agriculture, Dairy Science, Food Science +16