reviewTop 10% cited
Formation and physical properties of acid milk gels: a review
Food Research International · 1997 · Vol. 30(7) · pp. 529–542
J.A. Lucey✉(Massey University)Harjinder Singh(Massey University)
Proteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsRheologyStarterConfocal laser scanning microscopyChemistryMicrostructureLaser MicroscopyChemical engineeringFood scienceWhey proteinMicrorheology
Citations
562
FWCI
8.23
field-weighted impact
References
121
Percentile
97%
vs. same field & year
Citations per year
Cited by
Formation and Physical Properties of Milk Protein Gels
Journal of Dairy Science · 2002 · 632 citations
Milk protein interfacial layers and the relationship to emulsion stability and rheology
Colloids and Surfaces B Biointerfaces · 2001 · 580 citations
Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions
Soft Matter · 2008 · 580 citations
References
Viscoelastic Properties of Polymers
Journal of The Electrochemical Society · 1961 · 13,470 citations
Developments in dairy chemistry—1
Food Chemistry · 1983 · 919 citations
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