81 |
Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature Kim HJ, Decker EA, McClements DJ Langmuir, 20(24), 10394, 2004 |
82 |
Influence of oil polarity on droplet growth in oil-in-water emulsions stabilized by a weakly adsorbing biopolymer or a nonionic surfactant Chanamai R, Horn G, McClements DJ Journal of Colloid and Interface Science, 247(1), 167, 2002 |
83 |
Role of postadsorption conformation changes of beta-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH Kim HJ, Decker EA, McClements DJ Langmuir, 18(20), 7577, 2002 |
84 |
Droplet size determination in food emulsions: comparison of ultrasonic and light scattering methods Coupland JN, McClements DJ Journal of Food Engineering, 50(2), 117, 2001 |
85 |
Creaming stability of flocculated monodisperse oil-in-water emulsions Chanamai R, McClements DJ Journal of Colloid and Interface Science, 225(1), 214, 2000 |
86 |
Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets Weiss J, McClements DJ Langmuir, 16(5), 2145, 2000 |
87 |
Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Solubilization Weiss J, McClements DJ Langmuir, 16(14), 5879, 2000 |
88 |
Probing floc structure by ultrasonic spectroscopy, viscometry, and creaming measurements Chanamai R, Herrmann N, McClements DJ Langmuir, 16(14), 5884, 2000 |
89 |
Mass transport phenomena in oil-in-water emulsions containing surfactant micelles: Ostwald ripening Weiss J, Canceliere C, McClements DJ Langmuir, 16(17), 6833, 2000 |
90 |
Theoretical and experimental study of spectral reflectance and color of concentrated oil-in-water emulsions Chantrapornchai W, Clydesdale F, McClements DJ Journal of Colloid and Interface Science, 218(1), 324, 1999 |