Milk fat globule membrane regulates the physicochemical properties and surface composition of infant formula powders by improving the stability of the emulsion

The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate

R. Lam, Michael T. Nickerson · LWT · 2014 · 170 citations

Agriculture, Dairy Science, Food Science +13

pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization

Shengnan Wang, Jinjie Yang, Guoqiang Shao et al. · Food Hydrocolloids · 2020 · 169 citations

Agriculture, Biochemistry, Food Science +16

Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties

Claire Gaïani, J.J. Ehrhardt, Joël Scher et al. · Colloids and Surfaces B Biointerfaces · 2006 · 166 citations

Agriculture, Dairy Science, Materials Science +17

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Xiaoqian Du, Miao Hu, Guannan Liu et al. · Journal of Food Engineering · 2021 · 124 citations

Pharmacy, Molecular Pharmaceutics, Pharmaceutics +17

Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture

Esther H.‐J. Kim, Xiao Dong Chen, David Pearce · Journal of Food Engineering · 2008 · 122 citations

Agriculture, Food Science, Materials Science +15