Structure formation in casein-based gels, foams, and emulsions

Developments in dairy chemistry—1

G. C. Cheeseman · Food Chemistry · 1983 · 919 citations

Agriculture, Chemistry, Dairy Science +10

Protein Stabilization of Emulsions and Foams

Srinivasan Damodaran · Journal of Food Science · 2005 · 789 citations

Agriculture, Biochemistry, Food Science +17

Casein Interactions: Casting Light on the Black Boxes, the Structure in Dairy Products

David S. Horne · International Dairy Journal · 1998 · 706 citations

Agriculture, Biochemistry, Dairy Science +16

Gums and stabilisers for the food industry

Tetrahedron · 1980 · 670 citations

Agriculture, Food Science, Food Engineering +5

Proteins at interfaces and in emulsions Stability, rheology and interactions

Eric Dickinson · Journal of the Chemical Society Faraday Transactions · 1998 · 378 citations

Engineering, Biochemistry, Biophysics +17