The effect of caseins on the stability and whipping properties of recombined dairy creams

Protein Stabilization of Emulsions and Foams

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Agriculture, Biochemistry, Food Science +17

Modifications of structures and functions of caseins: a scientific and technological challenge

Camille Broyard, Frédéric Gaucheron · Dairy Science and Technology · 2015 · 324 citations · Full text

Life Sciences, Biochemistry, Biophysics +12

Caseins in emulsions: interfacial properties and interactions

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Natural Sciences, Biochemistry, Chemistry +12

Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

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Agriculture, Food Science, Food Engineering +15

Rehydration characteristics of milk protein concentrate powders

Shane V. Crowley, Benjamin Desautel, Inge Gazi et al. · Journal of Food Engineering · 2014 · 158 citations

Agriculture, Dairy Science, Food Science +14