JOURNAL ARTICLE

Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Stéphanie SourdetPerla RelkinBertrand César

Year: 2003 Journal:   Colloids and Surfaces B Biointerfaces Vol: 31 (1-4)Pages: 55-64   Publisher: Elsevier BV
Keywords:
Destabilisation Chemistry Casein Composition (language) Whey protein Emulsion Globules of fat Chromatography Food science Particle size Milk protein Chemical engineering Adsorption Whey protein isolate Heat stability Milk fat Materials science Biochemistry Organic chemistry

Metrics

51
Cited By
4.16
FWCI (Field Weighted Citation Impact)
37
Refs
0.92
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Microencapsulation and Drying Processes
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Meat and Animal Product Quality
Life Sciences →  Agricultural and Biological Sciences →  Animal Science and Zoology
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