articleTop 1% cited
Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology
Colloids and Surfaces B Biointerfaces · 1999 · Vol. 15(2) · pp. 161–176
Eric Dickinson✉(University of Leeds)
Proteins in Food SystemsSurfactants and Colloidal SystemsPickering emulsions and particle stabilizationGlobular proteinRheologyAdsorptionViscoelasticityMonolayerMaterials scienceChemical engineeringPulmonary surfactantChemical physicsColloid
Citations
618
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References
84
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100%
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References
Advances in food emulsions and foams
Journal of Food Engineering · 1988 · 393 citations
Food Polysaccharides and Their Applications
Trends in Food Science & Technology · 1996 · 1,677 citations
Developments in dairy chemistry—1
Food Chemistry · 1983 · 919 citations
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