Concepedia

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

Chuan‐He Tang, Fu Liu

Food Hydrocolloids · 2012 · 218 citations · 30 references

Concepts

AgricultureChemical EngineeringFood ScienceFood EngineeringFood RheologyRheologyEmulsion FormulationEmulsion RheologyFood EmulsionsGelsMicrofluidicsProteins In FoodsEmulsion BehaviorEmulsionsMicrostructural ChangeMicrostructural CharacterizationProtein Gel RheologyProtein GelsSoybean Oil Emulsions

References

30

Protein-stabilized emulsions

David Julian McClements · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

An introduction to food colloids

Choice Reviews Online · 1992 · 1K citations

Engineering, Chemical Engineering, Food Science +13

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

Engineering, Biochemistry, Biophysics +16

Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products

Mark A.E. Auty, Myra Twomey, Timothy P. Guinee et al. · Journal of Dairy Research · 2001 · 227 citations

Agriculture, Dairy Science, Food Science +17

Gel formation by β-conglycinin and glycinin and their mixtures

Jacoba M.S. Renkema, J.H.M. Knabben, T. van Vliet · Food Hydrocolloids · 2001 · 215 citations

Life Sciences, Biochemistry, Materials Science +12