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Cited article:

Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems

Duygu Aslan Türker, Meryem Göksel Saraç and Mahmut Doğan
International Journal of Food Engineering 18 (12) 761 (2022)
https://doi.org/10.1515/ijfe-2022-0212

Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties

Meryem Göksel Saraç and Mahmut Doğan
Journal of Food Processing and Preservation 45 (6) (2021)
https://doi.org/10.1111/jfpp.15520

Effect of dispersed particles on instant coffee foam stability and rheological properties

Rebecca Gmoser, Romain Bordes, Gustav Nilsson, et al.
European Food Research and Technology 243 (1) 115 (2017)
https://doi.org/10.1007/s00217-016-2728-7