Foaming and interfacial properties of hydrolyzed β-lactoglobulin

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Spectrophotometric Assay Using o-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins

Frank Church, Harold E. Swaisgood, David H. Porter et al. · Journal of Dairy Science · 1983 · 1.5K citations · Full text

Agriculture, Biochemistry, Food Science +12

Developments in dairy chemistry—1

G. C. Cheeseman · Food Chemistry · 1983 · 919 citations

Agriculture, Chemistry, Dairy Science +10

Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 1999 · 622 citations

Natural Sciences, Biophysics, Materials Science +16

Creation and characterisation of aerated food products

Grant M. Campbell · Trends in Food Science & Technology · 1999 · 415 citations

Agriculture, Food Science, Food Engineering +5