Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

Functional properties of soy proteins

John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

Agriculture, Biochemistry, Food Science +15

Gums and stabilisers for the food industry

Tetrahedron · 1980 · 670 citations

Agriculture, Food Science, Food Engineering +5

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, Jérémie Lardières · Innovative Food Science & Emerging Technologies · 2000 · 492 citations

Engineering, Chemical Engineering, Colloid Science +15

Beverage emulsions: Recent developments in formulation, production, and applications

Daniel T. Piorkowski, David Julian McClements · Food Hydrocolloids · 2013 · 394 citations

Agriculture, Food Science, Drug Delivery +13