Concepedia
International Journal of Biological Macromolecules · 2024 · 20 citations · 30 references
AgricultureFood ScienceFood RheologyRheologyEmulsion RheologyRheological Characterization Of SuspensionsViscoelastic Properties Of FoodsComparative Case Study DesignEmulsion-based FormulationsFood GumsMixing Effects On RheologyRheological Properties
30
Emulsifying properties of proteins: evaluation of a turbidimetric technique
K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations
Agriculture, Biochemistry, Food Science +8
The Viscosity of Dilute Solutions of Long-Chain Molecules. IV. Dependence on Concentration
Maurice L. Huggins · Journal of the American Chemical Society · 1942 · 1.9K citations
Natural Sciences, Chemistry, Analytical Chemistry +7
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations
Engineering, Chemical Engineering, Materials Engineering +12
Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size
Cheng Qian, David Julian McClements · Food Hydrocolloids · 2010 · 895 citations
Engineering, Chemical Engineering, Food Science +16
Molecular Weights of Celluloses and Cellulose Derivates
Elmer O. Kraemer · Industrial & Engineering Chemistry · 1938 · 744 citations
Natural Sciences, Biochemistry, Chemistry +10