JOURNAL ARTICLE

Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

Stephen R. EustonSuzanne R. FinniganRobyn L. Hirst

Year: 2002 Journal:   Food Hydrocolloids Vol: 16 (5)Pages: 499-505   Publisher: Elsevier BV
Keywords:
Carrageenan Chemistry Xanthan gum Polysaccharide Whey protein Emulsion Kinetics Flocculation Whey protein isolate Glycerol Chemical engineering Chromatography Food science Organic chemistry Rheology Materials science

Metrics

62
Cited By
5.47
FWCI (Field Weighted Citation Impact)
20
Refs
0.95
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
Pickering emulsions and particle stabilization
Physical Sciences →  Materials Science →  Materials Chemistry
Microencapsulation and Drying Processes
Life Sciences →  Agricultural and Biological Sciences →  Food Science

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