articleTop 1% cited
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Food Hydrocolloids · 2011 · Vol. 28(1) · pp. 224–241
Eric Dickinson✉(University of Leeds)
Proteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilizationRheologyEmulsionChemical engineeringOil dropletMaterials scienceMicrostructureVolume fractionColloidParticle (ecology)Particle size
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References
Dynamic mechanical properties of particulate‐filled composites
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Journal of Dairy Science · 2003 · 693 citations
Flocculation of protein-stabilized oil-in-water emulsions
Colloids and Surfaces B Biointerfaces · 2010 · 424 citations
Colloidal gels: equilibrium and non-equilibrium routes
Journal of Physics Condensed Matter · 2007 · 557 citations
Food oral processing—A review
Food Hydrocolloids · 2007 · 761 citations
The determination of the bulk stress in a suspension of spherical particles to order <i>c</i><sup>2</sup>
Journal of Fluid Mechanics · 1972 · 1,084 citations
Why food microstructure?
Journal of Food Engineering · 2004 · 514 citations
Milk protein interfacial layers and the relationship to emulsion stability and rheology
Colloids and Surfaces B Biointerfaces · 2001 · 580 citations
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