Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate

Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho, David Julian McClements, Eric A. Decker · Trends in Food Science & Technology · 2010 · 591 citations

Food Chemistry, Biochemistry, Food Dispersions +5

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

Xiaozhou Song, Chengjun Zhou, Feng Fu et al. · Industrial Crops and Products · 2012 · 307 citations

Soy Protein Isolate, High Hydrostatic Pressure, High-pressure Homogenization +7

Structural and functional properties of soy protein isolate and cod gelatin blend films

G. Denavi, Míriam Pérez-Mateos, P. Montero et al. · Food Hydrocolloids · 2009 · 201 citations · Full text

Food Chemistry, Soy Protein Isolate, Biopolymer Gel +7

The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate

R. Lam, Michael T. Nickerson · LWT · 2014 · 164 citations

Food Colloid, Whey Protein Isolate, Engineering +8

Microrheology and particle tracking in food gels and emulsions

Thomas Moschakis · Current Opinion in Colloid & Interface Science · 2013 · 158 citations

Food Colloid, Particle Tracking, Food Engineering +3