Interfacial and foaming properties of some food grade low molecular weight surfactants

Interfaces: their role in foam and emulsion behaviour

Peter J. Wilde · Current Opinion in Colloid & Interface Science · 2000 · 424 citations

Natural Sciences, Materials Engineering, Materials Science +12

Creation and characterisation of aerated food products

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

Agriculture, Food Science, Food Engineering +5

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Cecilio Carrera Sánchez, J PATINO · Food Hydrocolloids · 2004 · 178 citations

Agriculture, Food Science, Materials Science +14

Foam stability and interfacial properties of milk protein?surfactant systems

S ROUIMI, C Schorsch, C Valentini et al. · Food Hydrocolloids · 2004 · 175 citations

Agriculture, Food Science, Materials Science +17

Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer

W. Hanselmann, Erich J. Windhab · Journal of Food Engineering · 1998 · 116 citations

Engineering, Mechanical Engineering, Physics +14