Emulsifying properties of wheat germ:Influence of pH and NaCl

Charging of Oil−Water Interfaces Due to Spontaneous Adsorption of Hydroxyl Ions

K. Marinova, Rossitza Alargova, Nikolai D. Denkov et al. · Langmuir · 1996 · 821 citations

Natural Sciences, Chemical Engineering, Chemistry +17

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Eric Dickinson · Trends in Food Science & Technology · 2011 · 595 citations

Agriculture, Chemical Engineering, Food Science +12

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2013 · 453 citations

Pharmacy, Food Science, Materials Science +17

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

Abir Mokni Ghribi, Ines Maklouf Gafsi, Assaâd Sila et al. · Food Chemistry · 2015 · 344 citations

Life Sciences, Biochemistry, Molecular Biology +16

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 338 citations

Agriculture, Biochemistry, Food Science +17