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Protein-stabilized emulsions
1K
Citations
43
References
2004
Year
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Eric Dickinson
Food Hydrocolloids
Dispersed SystemsFluid-solid InteractionColloidal SystemDisperse Flow
2002
1.8K
Food emulsions: principles, practice, and techniques
P. Walstra
Trends in Food Science & Technology
Food ChemistryFood ColloidFood EngineeringFood QualityFood Emulsions +2
1999
1.1K
Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate
Min Hu, David Julian McClements, Eric A. Decker
Journal of Agricultural and Food Chemistry
2003
454
Physical Chemistry of Foods
Richard A. Frazier
Food Chemistry
Food ChemistryNutritionEngineeringFood CompositionFood Physic +7
384
Interfacial Rheology of Globular and Flexible Proteins at the Hexadecane/Water Interface: Comparison of Shear and Dilatation Deformation
Erik M. Freer, Kang Sub Yim, Gerald G. Fuller, +1
The Journal of Physical Chemistry B
300
Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends
Sean A. Hogan, Brian F. McNamee, Dolores O’Riordan, +1
International Dairy Journal
Food ChemistryFood ColloidMicroencapsulation PropertiesFood EngineeringEmulsion +1
2001
297
Comments on viscosity enhancement and depletion flocculation by polysaccharides
David Julian McClements
GlycobiologyRheologyPolysaccharideViscosity EnhancementMedicine +2
2000
260
Interactions of bovine serum albumin with ionic surfactants in aqueous solutions
Dennis Kelley, David Julian McClements
MedicineMicelleAnalytical ChemistryIonic SurfactantsBovine Serum Albumin +6
233
Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging
Luis A. Pugnaloni, Eric Dickinson, Rammile Ettelaie, +2
Advances in Colloid and Interface Science
Protein FoldingSurfactantsMicroscopic ImagingCompetitive AdsorptionMicelle +7
206
Interrelation between Drop Size and Protein Adsorption at Various Emulsification Conditions
Slavka Tcholakova, Nikolai D. Denkov, Doroteya Sidzhakova, +2
Langmuir
Food ColloidEngineeringVarious Emulsification ConditionsFood BiophysicsMean Drop Size +14
198
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