Internal structure and colloidal behaviour of covalent whey protein microgels obtained by heat treatment

By C. Schmitt, C. Moitzi, C. Bovay, M. Rouvet, L. Bovetto, L. Donato, M. Leser, P. Schurtenberger, A. Stradner. 2010

221 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/30b523a06985ac2ef37eaaf7a4b931977b0b63be

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. Hernando
2. P. Morell
3. V. R. Nicoletti
4. A. Quiles
5. E. F. Ribeiro

In Materials Chemistry

1. I. Hernando
2. P. Morell
3. V. R. Nicoletti
4. A. Quiles
5. E. F. Ribeiro

Citations in the corpus

• Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation (2021, background): “When compared to other polymers used for microgel production, whey protein does not require additional crosslinking agents (Schmitt et al., 2010).”