Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability

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Dan Li, Yue Zhao, Xu Wang et al. · Food Hydrocolloids · 2019 · 388 citations

Droplet Size, Food Colloid, Food Engineering +3

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Elena Molina, Athena Papadopoulou, D.A. Ledward · Food Hydrocolloids · 2001 · 348 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +12

Adsorption and Dilatational Rheology of Heat-Treated Soy Protein at the Oil–Water Interface: Relationship to Structural Properties

Jinmei Wang, Ning Xia, Xiaoquan Yang et al. · Journal of Agricultural and Food Chemistry · 2012 · 313 citations

Food Colloid, Engineering, Soy Protein +19

Interfacial rheology of protein–surfactant mixtures

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Engineering, Surfactants, Rheological Property +5

Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

Eric Dickinson · Food Hydrocolloids · 2019 · 249 citations

Food Colloid, Chemical Enhanced Oil Recovery, Engineering +6