| scholarly article | Q13442814 |
| P356 | DOI | 10.1016/S0927-7757(98)00573-1 |
| P50 | author | Eric Dickinson | Q42763969 |
| Matt Golding | Q61651902 | ||
| P2860 | cites work | Subunit structure of casein micelles from small-angle neutron-scattering | Q44071726 |
| Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate | Q52418537 | ||
| Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions | Q52867904 | ||
| The application of modified forms of the Urick equation to the interpretation of ultrasound velocity in scattering systems | Q56836249 | ||
| Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stability | Q58414259 | ||
| Factors affecting the properties of cohesive creams formed from cream liqueurs | Q58414284 | ||
| Some physicochemical properties of bovine alpha s 2-casein | Q71206875 | ||
| P433 | issue | 1-3 | |
| P921 | main subject | rheology | Q271707 |
| P304 | page(s) | 167-177 | |
| P577 | publication date | 1998-12-01 | |
| P1433 | published in | Colloids and Surfaces A | Q3962757 |
| P1476 | title | Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate | |
| P478 | volume | 144 |
| Q58414129 | Caseins in emulsions: interfacial properties and interactions |
| Q58414066 | Defining the conditions for heat-induced gelation of a caseinate-stabilized emulsion |
| Q37776351 | Flocculation of protein-stabilized oil-in-water emulsions |
| Q58414103 | Milk protein interfacial layers and the relationship to emulsion stability and rheology |
| Q58414082 | On the effect of calcium ions on the sticking behaviour of casein-coated particles in shear flow |
| Q58414086 | Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant |
| Q58414088 | Thermoreversible gelation of caseinate-stabilized emulsions at around body temperature |
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