Treffer 1 - 20 von 1.328 für Suche 'Eric Dickinson, Eric Dickinson', Suchdauer: 1,04s Treffer weiter einschränken
  1. 1
    Food emulsions and foams: Stabilization by particles

    Food emulsions and foams: Stabilization by particles von Dickinson, Eric


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  2. 2
    Microgels — An alternative colloidal ingredient for stabilization of food emulsions

    Microgels — An alternative colloidal ingredient for stabilization of food emulsions von Dickinson, Eric


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  3. 3
    Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

    Use of nanoparticles and microparticles in the formation and stabilization of food emulsions von Dickinson, Eric


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  4. 4
    Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

    Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  5. 5
    Flocculation of protein-stabilized oil-in-water emulsions

    Flocculation of protein-stabilized oil-in-water emulsions von Dickinson, Eric


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  6. 6
    Colloids in Food: Ingredients, Structure, and Stability

    Colloids in Food: Ingredients, Structure, and Stability von Dickinson, Eric


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  7. 7
    Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

    Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions von Dickinson, Eric

    Veröffentlicht in Soft matter

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  8. 8
    Advances in food emulsions and foams: reflections on research in the neo-Pickering era

    Advances in food emulsions and foams: reflections on research in the neo-Pickering era von Dickinson, Eric

    Veröffentlicht in Current opinion in food science

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  9. 9
    Sustainable food-grade Pickering emulsions stabilized by plant-based particles

    Sustainable food-grade Pickering emulsions stabilized by plant-based particles von Sarkar, Anwesha, Dickinson, Eric


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  10. 10
    Structure and rheology of colloidal particle gels: Insight from computer simulation

    Structure and rheology of colloidal particle gels: Insight from computer simulation von Dickinson, Eric


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  11. 11
    Biopolymer-based particles as stabilizing agents for emulsions and foams

    Biopolymer-based particles as stabilizing agents for emulsions and foams von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  12. 12
    Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

    Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  13. 13
    Hydrocolloids acting as emulsifying agents – How do they do it?

    Hydrocolloids acting as emulsifying agents – How do they do it? von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  14. 14
    Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

    Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  15. 15
    Particle-based stabilization of water-in-water emulsions containing mixed biopolymers

    Particle-based stabilization of water-in-water emulsions containing mixed biopolymers von Dickinson, Eric


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  16. 16
    Hydrocolloids as emulsifiers and emulsion stabilizers

    Hydrocolloids as emulsifiers and emulsion stabilizers von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  17. 17
    Stabilising emulsion-based colloidal structures with mixed food ingredients

    Stabilising emulsion-based colloidal structures with mixed food ingredients von Dickinson, Eric


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  18. 18
    On the road to understanding and control of creaminess perception in food colloids

    On the road to understanding and control of creaminess perception in food colloids von Dickinson, Eric

    Veröffentlicht in Food hydrocolloids

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  19. 19
    Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability

    Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability von Dickinson, Eric


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  20. 20
    Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

    Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications von Muschiolik, Gerald, Dickinson, Eric


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