articleTop 1% cited
Hydrocolloids as emulsifiers and emulsion stabilizers
Food Hydrocolloids · 2008 · Vol. 23(6) · pp. 1473–1482
Eric Dickinson✉(University of Leeds)
Proteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and ApplicationsCreamingOstwald ripeningEmulsionFlocculationCoalescence (physics)AdsorptionChemical engineeringChemistryPickering emulsionCovalent bond
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Complex Coacervation of Whey Proteins and Gum Arabic
Biomacromolecules · 2003 · 600 citations
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
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Food Polysaccharides and Their Applications
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