reviewTop 1% cited
Food proteins: A review on their emulsifying properties using a structure–function approach
Food Chemistry · 2013 · Vol. 141(2) · pp. 975–984
R. Lam(University of Saskatchewan)Michael T. Nickerson✉(University of Saskatchewan)
Proteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat AnalysisEmulsionAmphiphileChemistryFood proteinSurface tensionChemical engineeringInterface (matter)SolventMaterials scienceNanotechnology
MeSH terms
EmulsionsFood AnalysisProteinsProtein Stability
Funding
- Canadian Dairy Commission
Citations
853
FWCI
38.97
field-weighted impact
References
150
Percentile
100%
vs. same field & year
Citations per year
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References
Complex Coacervation of Whey Proteins and Gum Arabic
Biomacromolecules · 2003 · 600 citations
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
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Food Research International · 2011 · 817 citations
Food protein functionality: A comprehensive approach
Food Hydrocolloids · 2011 · 441 citations
Functionality of oilseed protein products: A review
Food Research International · 2006 · 552 citations
Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?
International Journal of Pharmaceutics · 2012 · 530 citations
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