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Physical Chemistry of Foods
Open accessAbstract
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, b
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Cited by
Hydrocolloids as thickening and gelling agents in food: a critical review
Saha, D., & Bhattacharya, S. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0162-6 · Cited by 1,356
The role of particles in stabilising foams and emulsions
Hunter, T. N., Pugh, R. J., Franks, G. V., & Jameson, G. J. (2008) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2007.07.007 · Cited by 1,063
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
Modifications of structures and functions of caseins: a scientific and technological challenge.
Broyard, C., & Gaucheron, F. (2015) · Dairy Science & Technology · doi:10.1007/s13594-015-0220-y · Cited by 347
Potential biological fate of ingested nanoemulsions: Influence of particle characteristics
McClements, D. J., & Xiao, H. (2012) · Food Funct. · doi:10.1039/c1fo10193e · Cited by 331
Chitosan: Gels and Interfacial Properties
Nilsen-Nygaard, J., Strand, S., Vårum, K., Draget, K., & Nordgård, C. (2015) · Polymers · doi:10.3390/polym7030552 · Cited by 306
Pepsin diffusivity in whey protein gels and its effect on gastric digestion
Luo, Q., Borst, J. W., Westphal, A. H., Boom, R. M., & Janssen, A. E. M. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.046 · Cited by 123
Banerjee, S., & Bhattacharya, S. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2010.08.025 · Cited by 108
Pea Protein and Starch: Functional Properties and Applications in Edible Films
Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100927 · Cited by 78
Loi, C. C., Eyres, G. T., & Birch, E. J. (2019) · Food Research International · doi:10.1016/j.foodres.2019.02.026 · Cited by 76
Hinderink, E. B. A., Kaade, W., Sagis, L., Schroën, K., & Berton-Carabin, C. C. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105610 · Cited by 70
Nanoemulsions and Their Stability for Enhancing Functional Properties of Food Ingredients
Pathak, M. (2017) · Nanotechnology Applications in Food · doi:10.1016/b978-0-12-811942-6.00005-4 · Cited by 44
Isothermal heating of native pea protein: impact of temperature on aggregation and gelation
Masijn, Q., Dekeukelaere, L., De Brabander, S., Mukherjee, A., Li, Y., & Fraeye, I. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112143 · Cited by 4
Metadata
- Authors
- Walstra, P.
- Venue
- CRC Press eBooks
- Publisher
- CRC Press
- Published
- 2002-10-08
- OpenAlex
- W1568988128
- Cited by
- 1,052
- References
- 0
- Type
- reference entry
- Language
- en
- Open access
- green
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
