The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

Eric Dickinson · Trends in Food Science & Technology · 1998 · 407 citations

Agriculture, Biochemistry, Biophysics +12

Globular protein gelation—theory and experiment

Allan Clark, Gaynor M. Kavanagh, S.B. Ross-Murphy · Food Hydrocolloids · 2001 · 324 citations

Life Sciences, Biochemistry, Molecular Biophysics +6

Caseins in emulsions: interfacial properties and interactions

Eric Dickinson · International Dairy Journal · 1999 · 225 citations

Natural Sciences, Biochemistry, Chemistry +12

Rheological Properties of Milkfat and Butter

Amanda J. Wright, Martin G. Scanlon, Richard W. Hartel et al. · Journal of Food Science · 2001 · 206 citations

Agriculture, Food Science, Materials Science +16

Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species

Eunice C.Y. Li‐Chan, S. Nakai, D.F. Wood · Journal of Food Science · 1985 · 151 citations

Agriculture, Biochemistry, Food Science +16