Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size

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Engineering, Chemical Engineering, Food Science +16

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

Tim J. Wooster, Matt Golding, Peerasak Sanguansri · Langmuir · 2008 · 827 citations

Engineering, Chemical Engineering, Colloid Science +15

Maillard Browning of Common Amino Acids and Sugars

Samy H. Ashoor, J. B. ZENT · Journal of Food Science · 1984 · 338 citations

Agriculture, Biochemistry, Food Science +16

Heat stability of milk

Harjinder Singh · International Journal of Dairy Technology · 2004 · 296 citations

Agriculture, Dairy Science, Food Science +11

Food emulsions—their structures and structure-forming properties

Douglas G. Dalgleish · Food Hydrocolloids · 2005 · 245 citations

Agriculture, Food Science, Food Chemistry +13