Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives

An introduction to food colloids

Choice Reviews Online · 1992 · 1K citations

Food Chemistry, Food Colloid, Engineering +12

Ostwald ripening of precipitates

M. Kahlweit · Advances in Colloid and Interface Science · 1975 · 308 citations

Biochemistry, Ostwald Ripening, Natural Sciences +4

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

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

Materials Science, Food Colloid, Engineering +8

Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

Parita Thanasukarn, Rungnaphar Pongsawatmanit, David Julian McClements · Food Hydrocolloids · 2004 · 177 citations

Food Colloid, Emulsifier Type, Heavy Oil Recovery +5

A study of fat and air structures in ice cream

H. Douglas Goff, Edita Verespej, A.K. Smith · International Dairy Journal · 1999 · 175 citations

Food Colloid, Engineering, Food Physic +5