articleTop 1% cited
Milk protein interfacial layers and the relationship to emulsion stability and rheology
Colloids and Surfaces B Biointerfaces · 2001 · Vol. 20(3) · pp. 197–210
Eric Dickinson✉(University of Leeds)
Proteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal SystemsEmulsionRheologyDestabilisationChemical engineeringAdsorptionWhey protein isolateColloidWhey proteinChemistryGlobular protein
Citations
580
FWCI
28.55
field-weighted impact
References
149
Percentile
100%
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Citations per year
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References
Viscoelastic phase separation
Journal of Physics Condensed Matter · 2000 · 542 citations
Formation and physical properties of acid milk gels: a review
Food Research International · 1997 · 562 citations
Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology
Colloids and Surfaces B Biointerfaces · 1999 · 618 citations
Interactions of surfactants with polymers and proteins
Journal of Controlled Release · 1993 · 1,121 citations
Developments in dairy chemistry—1
Food Chemistry · 1983 · 919 citations
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