Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For: Martinet V, Valentini C, Casalinho J, Schorsch C, Vaslin S, Courthaudon JL. Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio. J Dairy Sci 2005;88:30-9. [PMID: 15591364 DOI: 10.3168/jds.s0022-0302(05)72659-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]

For:	Martinet V, Valentini C, Casalinho J, Schorsch C, Vaslin S, Courthaudon JL. Composition of Interfacial Layers in Complex Food Emulsions Before and After Aeration: Effect of Egg to Milk Protein Ratio. J Dairy Sci 2005;88:30-9. [PMID: 15591364 DOI: 10.3168/jds.s0022-0302(05)72659-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]

Number	Cited by Other Article(s)
1	Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Characterization of industrial dried whey emulsions at different stages of spray-drying. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.11.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
3	Multi-scale properties of protein-stabilized foams. FOOD STRUCTURE-NETHERLANDS 2014. [DOI: 10.1016/j.foostr.2014.01.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
4	Dickinson E. Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.12.001] [Citation(s) in RCA: 262] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
5	Ihara K, Habara K, Ozaki Y, Nakamura K, Ochi H, Saito H, Asaoka H, Uozumi M, Ichihashi N, Iwatsuki K. Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream. J Dairy Sci 2010;93:2887-95. [DOI: 10.3168/jds.2009-3012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2009] [Accepted: 03/29/2010] [Indexed: 11/19/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse