Rheological properties and stability of oil-in-water emulsions containing tapioca maltodextrin in the aqueous phase

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

Engineering, Chemical Engineering, Materials Engineering +12

Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

Changhui Sun, Sundaram Gunasekaran, Mark P. Richards · Food Hydrocolloids · 2006 · 320 citations

Agriculture, Food Science, Nutritional Sciences +16

Comments on viscosity enhancement and depletion flocculation by polysaccharides

David Julian McClements · Food Hydrocolloids · 2000 · 262 citations

Agriculture, Food Science, Food Processing +13

Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti et al. · Food Research International · 2004 · 182 citations

Engineering, Food Science, Food Engineering +10

An investigation of four commercial galactomannans on their emulsion and rheological properties

Ying Wu, Steve W. Cui, N.A.M. Eskin et al. · Food Research International · 2009 · 177 citations

Natural Sciences, Chemistry, Materials Science +6