Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios

Protein Stabilization of Emulsions and Foams

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Agriculture, Biochemistry, Food Science +17

Seasonal variation in the Dutch bovine raw milk composition

J.M.L. Heck, H.J.F. van Valenberg, J. Dijkstra et al. · Journal of Dairy Science · 2009 · 353 citations · Full text

Agriculture, Animal Sciences, Dairy Science +14

Interfacial properties of whey protein foams as influenced by preheating and phenolic binding at neutral pH

Yanyun Cao, Youling L. Xiong, Yungang Cao et al. · Food Hydrocolloids · 2018 · 157 citations

Agriculture, Food Science, Materials Science +16

Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

Marie Tholstrup Sejersen, Tina Salomonsen, Richard Ipsen et al. · International Dairy Journal · 2006 · 142 citations

Agriculture, Dairy Science, Food Science +16

Effect of pH and ionic strength on competitive protein adsorption to air/water interfaces in aqueous foams made with mixed milk proteins

Z Zhang, Douglas G. Dalgleish, H. Douglas Goff · Colloids and Surfaces B Biointerfaces · 2004 · 142 citations

Agriculture, Biochemistry, Food Science +17