Emulsification properties of whey proteins in their natural environment: effect of whey protein concentration at 4 and 18% milk fat

Food emulsions: principles, practice, and techniques

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

Agriculture, Food Science, Nutritional Sciences +12

Foundations of Colloid Science

JoyT. Kunjappu · Colloids and Surfaces · 1989 · 621 citations

Engineering, Chemistry, Physics +12

Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl

Kyros Demetriades, John N. Coupland, David Julian McClements · Journal of Food Science · 1997 · 283 citations

Agriculture, Dairy Science, Food Science +17

Time-dependent polymerization of β-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

Eric Dickinson, Yasuki Matsumura · International Journal of Biological Macromolecules · 1991 · 266 citations

Engineering, Biochemistry, Polymer Chemistry +12

Calculation of the ion equilibria in milk diffusate and comparison with experiment

Carl Holt, Douglas G. Dalgleish, Robert Jenness · Analytical Biochemistry · 1981 · 168 citations

Agriculture, Biochemistry, Chemistry +12