Food emulsions—their structures and structure-forming properties

By D. Dalgleish. 2006

237 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/a1ae836167c86b009dff1bdfe62c5dc17fed93a8

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. Ashok R. Patel
2. P. Aldred
3. A. Ghandi
4. M. Jayasundera
5. P. Meeren
6. B. Adhikari
7. Wahyu Wijaya
8. Koen Dewettinck

In Materials Chemistry

1. P. Meeren
2. Wahyu Wijaya
3. Ashok R. Patel

Citations in the corpus

• Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, background): “in many cases mixed with other surfactants (Dalgleish, 2006).”
• Food-grade particles for emulsion stabilization (2016, background): “…of water continuous emulsions are determined by three parts of the system: (1) the fat or oil that is in the interiors of the dispersed emulsion droplets; (2) the interfacial material between the lipid material and the continuous phase and (3) the external aqueous phase (Dalgleish, 2006).”