reviewTop 1% cited
Flocculation of protein-stabilized oil-in-water emulsions
Colloids and Surfaces B Biointerfaces · 2010 · Vol. 81(1) · pp. 130–140
Eric Dickinson✉(University of Leeds)
Proteins in Food SystemsFood Chemistry and Fat AnalysisSurfactants and Colloidal SystemsFlocculationEmulsionColloidChemistryIonic strengthChemical engineeringGlobular proteinCaseinThermal stabilityIonic bonding
MeSH terms
ColloidsEmulsionsFlocculationHydrogen-Ion ConcentrationMilk ProteinsOilsProteinsTemperatureWaterEmulsifying Agents
Citations
424
FWCI
24.65
field-weighted impact
References
165
Percentile
100%
vs. same field & year
Citations per year
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References
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
Food Hydrocolloids · 2002 · 1,850 citations
Protein Stabilization of Emulsions and Foams
Journal of Food Science · 2005 · 773 citations
Characterisation of instability of concentrated dispersions by a new optical analyser: the TURBISCAN MA 1000
Colloids and Surfaces A Physicochemical and Engineering Aspects · 1999 · 330 citations
Hydrocolloids as emulsifiers and emulsion stabilizers
Food Hydrocolloids · 2008 · 1,258 citations
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
Soft Matter · 2008 · 580 citations
Milk protein interfacial layers and the relationship to emulsion stability and rheology
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Flocculation of protein-stabilized oil-in-water emulsions
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