Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Food emulsions: principles, practice, and techniques

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

Food Chemistry, Food Colloid, Food Engineering +4

Adsorption of protein and the stability of emulsions

Douglas G. Dalgleish · Trends in Food Science & Technology · 1997 · 252 citations

Natural Sciences, Protein Engineering, Biochemistry +1

Rheological modelling of complex fluids. I. The concept of effective volume fraction revisited

D. Quémada · The European Physical Journal Applied Physics · 1998 · 234 citations

Engineering, Fluid Mechanics, Mechanical Engineering +19

High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose

Eliane Dumay, Monica T. Kalichevsky, J.C. Cheftel · Journal of Agricultural and Food Chemistry · 1994 · 205 citations

High Hydrostatic Pressure, Engineering, Food Analysis +19

Formation of emulsions.

P. Walstra, P.E.A. Smulders · Socio-Environmental Systems Modeling · 1998 · 197 citations · Full text

Food Chemistry, Food Colloid, Engineering +6