Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
DAVIS, J.G.
1968.
Quality Control in the Food Industry.
p.
29.
Phipps, L. W.
1969.
The interrelationship of the viscosity, fat content and temperature of cream between 40° and 80°C.
Journal of Dairy Research,
Vol. 36,
Issue. 3,
p.
417.
PHIPPS, L. W.
1971.
Mechanism of Oil Droplet Fragmentation in High Pressure Homogenizers.
Nature,
Vol. 233,
Issue. 5322,
p.
617.
Phipps, L. W.
1974.
Cavitation and separated flow in a simple homogenizing valve and their influence on the break-up of fat globules in milk.
Journal of Dairy Research,
Vol. 41,
Issue. 1,
p.
1.
Phipps, L W
1975.
The fragmentation of oil drops in emulsions by a high-pressure homogenizer.
Journal of Physics D: Applied Physics,
Vol. 8,
Issue. 4,
p.
448.
Tornberg, Eva
1978.
Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer.
Journal of the Science of Food and Agriculture,
Vol. 29,
Issue. 10,
p.
867.
Phipps, Leslie W.
1978.
Effects of main flow reversal in a simple homogenizing valve.
Journal of Dairy Research,
Vol. 45,
Issue. 3,
p.
525.
1979.
Food Engineering.
p.
386.
Phipps, Leslie W.
1982.
A viscometric study of the flocculation of the components in stored homogenized ultra-heat-treated cream.
Journal of Dairy Research,
Vol. 49,
Issue. 4,
p.
655.
Phipps, Leslie W.
1982.
Homogenizing valve design and its influence on milk fat globule dispersion: I. Low rate of flow (100 1 h–1, Re ≤ 3000).
Journal of Dairy Research,
Vol. 49,
Issue. 2,
p.
309.
Darling, Donald F.
1982.
Recent advances in the destabilization of dairy emulsions.
Journal of Dairy Research,
Vol. 49,
Issue. 4,
p.
695.
Phipps, Leslie W.
1983.
Effects of fat concentration on the homogenization of cream.
Journal of Dairy Research,
Vol. 50,
Issue. 1,
p.
91.
Walstra, P.
1983.
Developments in Dairy Chemistry—2.
p.
119.
Kalab, Miloslav
1985.
Microstructure of Dairy Foods. 2. Milk Products Based on Fat.
Journal of Dairy Science,
Vol. 68,
Issue. 12,
p.
3234.
El-Salam, M.H.Abd
Al-Khamy, A.F.
and
El-Etriby, H.
1986.
Evaluation of the Milkoscan 104 A/B for determination of milk fat, protein and lactose in milk of some mammals.
Food Chemistry,
Vol. 19,
Issue. 3,
p.
213.
HERNANDEZ, E.
BAKER, R.A.
and
CRANDALL, P.G.
1991.
Model for Evaluating Turbidity in Cloudy Beverages.
Journal of Food Science,
Vol. 56,
Issue. 3,
p.
747.
Pouliot, Y.
Paquin, P.
Robin, O.
and
Giasson, J.
1991.
Étude comparative de l'effet de la microfluidisation et de l'homogénéisation sur la distribution de la taille des globules de gras du lait de vache.
International Dairy Journal,
Vol. 1,
Issue. 1,
p.
39.
HERNANDEZ, E.
and
BAKER, R.A.
1991.
Turbidity of Beverages with Citrus Oil Clouding Agent.
Journal of Food Science,
Vol. 56,
Issue. 4,
p.
1024.
Anderson, M.
Needs, E. C.
and
Madden, J. K.
1994.
Fats in Food Products.
p.
29.
McCrae, Catharina H.
and
Lepoetre, Agnes
1996.
Characterization of dairy emulsions by forward lobe laser light scattering—Application to milk and cream.
International Dairy Journal,
Vol. 6,
Issue. 3,
p.
247.