Concepedia

Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach

Yichao Liang, Hasmukh A. Patel, Lara Matia‐Merino, Aiqian Ye, Matt Golding

Food Hydrocolloids · 2013 · 40 citations · 47 references

Concepts

AgricultureDairy ScienceFood ScienceFood EngineeringEmulsion FormationEmulsion FormulationEmulsion RheologyFood EmulsionsHeat Treatment Of MilkPhysicochemical Properties Of MilkConcentrated EmulsionsEmulsion Destabilization MechanismsPhysical Stability Of EmulsionsStabilization Of EmulsionsThermal Stability Of Emulsions

References

47

An introduction to food colloids

Choice Reviews Online · 1992 · 1K citations

Engineering, Chemical Engineering, Food Science +13

Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

Eric Dickinson · Colloids and Surfaces B Biointerfaces · 1999 · 622 citations

Natural Sciences, Biophysics, Materials Science +16

TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis

O Mengual · Talanta · 1999 · 545 citations

Engineering, Chemical Engineering, Chemistry +17

Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments

Eric Dickinson · Journal of Dairy Science · 1997 · 329 citations · Full text

Agriculture, Dairy Science, Food Science +14

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