The effect of sucrose esters S1570 on partial coalescence and whipping properties

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

Eric Dickinson · Food Hydrocolloids · 2019 · 258 citations

Engineering, Biochemistry, Food Science +12

Instability and Partial Coalescence in Whippable Dairy Emulsions

H. Douglas Goff · Journal of Dairy Science · 1997 · 213 citations · Full text

Agriculture, Dairy Science, Food Science +13

Effect of oil on foam stability: Aqueous foams stabilized by emulsions

Kálmán Koczó, Lloyd Lobo, Darsh T. Wasan · Journal of Colloid and Interface Science · 1992 · 200 citations

Engineering, Chemical Engineering, Materials Engineering +13

Foam stability and interfacial properties of milk protein?surfactant systems

S ROUIMI, C Schorsch, C Valentini et al. · Food Hydrocolloids · 2004 · 175 citations

Agriculture, Food Science, Materials Science +17

Orogenic Displacement of Protein from the Oil/Water Interface

Alan R. Mackie, A. Patrick Gunning, Peter J. Wilde et al. · Langmuir · 1999 · 163 citations

Natural Sciences, Biochemistry, Biophysics +17