| A standardised static in vitro digestion method suitable for food–an international consensus M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ... Food & function 5 (6), 1113-1124, 2014 | 4851 | 2014 |
| INFOGEST static in vitro simulation of gastrointestinal food digestion A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ... Nature protocols 14 (4), 991-1014, 2019 | 2537 | 2019 |
| Impact of oil type on nanoemulsion formation and Ostwald ripening stability TJ Wooster, M Golding, P Sanguansri Langmuir 24 (22), 12758-12765, 2008 | 888 | 2008 |
| The influence of emulsion structure and stability on lipid digestion M Golding, TJ Wooster Current Opinion in Colloid & Interface Science 15 (1-2), 90-101, 2010 | 590 | 2010 |
| Oral sensitivity to fatty acids, food consumption and BMI in human subjects JE Stewart, C Feinle-Bisset, M Golding, C Delahunty, PM Clifton, ... British journal of nutrition 104 (1), 145-152, 2010 | 418 | 2010 |
| Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? T Bohn, F Carriere, L Day, A Deglaire, L Egger, D Freitas, M Golding, ... Critical reviews in food science and nutrition 58 (13), 2239-2261, 2018 | 369 | 2018 |
| Creaming and flocculation of oil-in-water emulsions containing sodium caseinate E Dickinson, M Golding, MJW Povey Journal of colloid and interface science 185 (2), 515-529, 1997 | 311 | 1997 |
| Impact of gastric structuring on the lipolysis of emulsified lipids M Golding, TJ Wooster, L Day, M Xu, L Lundin, J Keogh, P Clifton Soft matter 7 (7), 3513-3523, 2011 | 306 | 2011 |
| A standardised semi-dynamic in vitro digestion method suitable for food–an international consensus AI Mulet-Cabero, L Egger, R Portmann, O Ménard, S Marze, M Minekus, ... Food & function 11 (2), 1702-1720, 2020 | 286 | 2020 |
| Depletion flocculation of emulsions containing unadsorbed sodium caseinate E Dickinson, M Golding Food Hydrocolloids 11 (1), 13-18, 1997 | 271 | 1997 |
| Food Layered Manufacture: A new process for constructing solid foods TF Wegrzyn, M Golding, RH Archer Trends in food science & technology 27 (2), 66-72, 2012 | 240 | 2012 |
| Rheology of sodium caseinate stabilized oil-in-water emulsions E Dickinson, M Golding Journal of Colloid and Interface Science 191 (1), 166-176, 1997 | 220 | 1997 |
| Dairy processing and quality assurance: an overview RC Chandan Dairy processing and quality assurance, 1-40, 2015 | 201 | 2015 |
| Structure formation in casein-based gels, foams, and emulsions E Dickinson Colloids and Surfaces A: Physicochemical and Engineering Aspects 288 (1-3), 3-11, 2006 | 195 | 2006 |
| Understanding food structure and function in developing food for appetite control L Lundin, M Golding, TJ Wooster Nutrition & Dietetics 65, S79-S85, 2008 | 161 | 2008 |
| Emulsions stabilised by food colloid particles: Role of particle adsorption and wettability at the liquid interface VN Paunov, OJ Cayre, PF Noble, SD Stoyanov, KP Velikov, M Golding Journal of colloid and interface science 312 (2), 381-389, 2007 | 149 | 2007 |
| Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content JP Osano, SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 37, 40-48, 2014 | 141 | 2014 |
| Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant E Dickinson, SJ Radford, M Golding Food Hydrocolloids 17 (2), 211-220, 2003 | 127 | 2003 |
| Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 43, 557-567, 2015 | 124 | 2015 |
| Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate E Dickinson, M Golding Colloids and Surfaces A: Physicochemical and Engineering Aspects 144 (1-3 …, 1998 | 112 | 1998 |
