A Brownian dynamics simulation of enzyme–substrate encounters at the surface of a colloidal particle

article

A hard disk fluid model of monolayer permeation and evaporation resistance

article

A model of a concentrated dispersion exhibiting bridging flocculation and depletion flocculation

article

A neutron reflectivity study of the adsorption of .beta.-casein at fluid interfaces

A statistical model for the simulation of adsorption from a mixture of deformable particles

article

A thermoreversible emulsion gel based on sodium caseinate

Absorption and velocity dispersion due to crystallization and melting of emulsion droplets

article

Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream

article published in 2006

Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology

article by Eric Dickinson published September 1999 in Colloids and Surfaces B

Adsorption of sticky hard spheres: relevance to protein competitive adsorption

Aggregate structure and coagulation kinetics in a concentrated dispersion of interacting colloidal particles

article published in 1985

Aggregation in a concentrated model protein system: a mesoscopic simulation of β-casein self-assembly

article

An adsorption effect on the gel strength of dilute gelatin-stabilized oil-in-water emulsions

An improved viscometric method for monitoring starch degradation

Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseinate Solution Thermodynamics: Relationship to Emulsion Flocculation

artículo científico publicado en 2001

Behaviour of adsorbed myosin at the oil-water interface

artículo científico publicado en 1987

Brewster angle microscopy of adsorbed protein films at air–water and oil–water interfaces after compression, expansion and heat processing

Bridging flocculation induced by competitive adsorption: implications for emulsion stability

Bridging flocculation of sticky hard spheres

Brownian Dynamics Simulation of the Displacement of a Protein Monolayer by Competitive Adsorption

article

Brownian dynamic with hydrodynamic interactions: the application to protein diffusional problems

Brownian dynamics model of deformable particle adsorption

article

Brownian dynamics of colloidal-aggregate rotation and dissociation in shear flow

article

Brownian dynamics simulation of a bonded network of reversibly adsorbed particles: Towards a model of protein adsorbed layers

article

Brownian dynamics simulation of a multi-subunit deformable particle in simple shear flow

article

Brownian dynamics simulation of adsorbed layers of interacting particles subjected to large extensional deformation.

artículo científico publicado en 2005

Brownian dynamics simulation of particle gel formation: from argon to yoghurt

article

Brownian dynamics simulation of the fragmentation of a large colloidal floc in simple shear flow

article

Brownian dynamics simulations of filled particle gels

article

Brownian dynamics with rotation–translation coupling

article

Brownian encounters in a polydisperse sedimenting system of interacting colloidal particles

Brownian-dynamics simulation of the formation of colloidal aggregate and sediment structure

article

Bubble stability in the presence of oil-in-water emulsion droplets: Influence of surface shear versus dilatational rheology

Caseins in emulsions: interfacial properties and interactions

Chapter 16. Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach

Chapter 20. Particle Tracking as a Probe of Microrheology in Food Colloids

Chapter 25. Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets

Chapter 33. Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum

Coalescence of protein-stabilized bubbles undergoing expansion at a simultaneously expanding planar air-water interface

artículo científico publicado en 2005

Coalescence stability of emulsion-sized droplets at a planar oil–water interface and the relationship to protein film surface rheology

article by Eric Dickinson et al published 1988 in Journal of the Chemical Society. Faraday transactions I

Coalescence stability of gas bubbles subjected to rapid pressure change at a planar air/water interface

Colloid science of mixed ingredients

scientific article published on 01 July 2006

Colloid stability of casein-coated polystyrene particles

Colloidal aspects of beverages

Colloidal systems in foods containing droplets and bubbles

article published in 2007

Colloids in food: ingredients, structure, and stability

artículo científico publicado en 2014

Competitive Adsorption of β-Lactoglobulin in Mixed Protein Emulsions

Competitive adsorption of lecithin and .beta.-casein in oil-in-water emulsions

article

Competitive adsorption of proteins and low-molecular-weight surfactants: computer simulation and microscopic imaging

artículo científico publicado en 2004

Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions

Competitive adsorption of β-lactoglobulin + tween 20 at the oil-water interface

Competitive displacement of proteins in oil-in-water emulsions containing calcium ions

Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

Computer Simulation of Diffusing-Wave Spectroscopy of Colloidal Dispersions and Particle Gels

Computer Simulation of Macromolecular Adsorption

scholarly article published 1991

Computer simulation of bridging flocculation

Computer simulation of particle gel formation

Computer simulation of the competitive adsorption between polymers and small displacer molecules

Computer simulation of the microstructure of a nanoparticle monolayer formed under interfacial compression.

artículo científico publicado en 2004

Corresponding states relations of linear dimethysiloxane oligomers. I. Pure components

Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

artículo científico publicado en 1997

Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate.

artículo científico publicado en 2000

Creaming and rheology of emulsions containing polysaccharide and non-ionic or anionic surfactants

Crystallization in oil-in-water emulsions containing liquid and solid droplets

Crystallization kinetics in oil-in-water emulsions containing a mixture of solid and liquid droplets

Defining the conditions for heat-induced gelation of a caseinate-stabilized emulsion

Depletion flocculation of caseinate-stabilised emulsions: what is the optimum size of the non-adsorbed protein nano-particles?

scholarly article by Stewart J. Radford & Eric Dickinson published May 2004 in Colloids and Surfaces A

Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid

article

Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces.

artículo científico publicado en 2003

Do Mixtures of Proteins Phase Separate at Interfaces?

These page for education used only

Double Emulsions Stabilized by Food Biopolymers

Dynamic colloidal interactions between protein-stabilised particles — experiment and simulation

Effect of Emulsifier Type on the Crystallization Kinetics of Oil-in-Water Emulsions Containing a Mixture of Solid and Liquid Droplets

Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide

Effect of attractive forces on monolayer permeation and evaporation resistance

Effect of ethanol on the foaming of aqueous protein solutions

Effect of high-methoxy pectin on properties of casein-stabilized emulsions

Effect of hydrocolloids on emulsion stability

Effect of monoglycerides and diglycerol-esters on viscoelasticity of heat-set whey protein emulsion gels

Effect of polar and non-polar interactions on the thermodynamics of triglyceride mixtures

Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation

scholarly article

Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels

article by Jianshe Chen & Eric Dickinson published January 1999 in Colloids and Surfaces B

Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing a pressure drop

Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized Emulsion

Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels

scholarly article

Emulsifying Effects of Food Macromolecules In Presence of Ethanol

scholarly article by ISABELLE BURGAUD & Eric Dickinson published May 1990 in Journal of Food Science

Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides: comparison of thermal and high-pressure treatments

article published in 1999

Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distribution

Emulsifying behaviour of gum arabic. Part 2: Effect of the gum molecular weight on the emulsion droplet-size distribution

Emulsifying behaviour of protein in the presence of polysaccharide under conditions of thermodynamic incompatibility

Emulsifying properties of covalent protein—dextran hybrids

Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations

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

Emulsion stabilizing properties of depolymerized pectin

Emulsion-stabilizing properties of depolymerised pectin: Effect of pH, oil type and calcium ions

Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization

Equation of state of glycerol trioleate

Equations of state of polydisperse hard-disc and hard-sphere systems

Excess volumes of mixing of nearly spherical molecules 1. Mixtures containing dodecafluorocyclohexane

Excess volumes of mixing of nearly spherical molecules 2. Mixtures containing cyclic dimethylsiloxanes

Exploring the frontiers of colloidal behaviour where polymers and particles meet

article by Eric Dickinson published January 2016 in Food Hydrocolloids

Factors affecting the properties of cohesive creams formed from cream liqueurs

Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles

artículo científico publicado en 2004

Faraday communications. Ultrasonic monitoring of crystallization in an oil-in-water emulsion

article

Faraday research article. Structure and composition of adsorbed protein layers and the relationship to emulsion stability

First-order phase transition during displacement of amphiphilic biomacromolecules from interfaces by surfactant molecules. ⬇️

artículo científico publicado en 2014

Flocculation and competitive adsorption in a mixed polymer system Relevance to casein-stabilized emulsions

Flocculation of protein-stabilized oil-in-water emulsions ⬇️

artículo científico publicado el 7 de julio de 2010

Foam stabilization by protein-polysaccharide complexes

article published in 1996

Food colloids research: historical perspective and outlook

artículo científico publicado en 2010

Food colloids — An overview

Food emulsions and foams: Stabilization by particles

Fractal-type particle gel formed from gelatin + starch solution.

artículo científico publicado en 2007

Gelation of iota-carrageenan and micellar casein mixtures under high hydrostatic pressure

artículo científico publicado en 2004

Gravitationally Induced Density Gradients near the Liquid-Liquid Critical Solution Point

artículo científico publicado en 1975

Growth and aggregation of surfactant islands during the displacement of an adsorbed protein monolayer: a Brownian dynamics simulation study

article

Growth of Surfactant Domains in Protein Films

HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES

Heat-induced aggregation of milk protein-stabilized emulsions: sensitivity to processing and composition

article

High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate

High-pressure-induced rheological changes of low-methoxyl pectin plus micellar casein mixtures.

artículo científico publicado en 2002

High-sugar-content acid-induced caseinate gels and emulsion gels: Influencea of low-methoxyl pecting

scholarly article

Hydrocolloids and emulsion stability

Hydrocolloids as emulsifiers and emulsion stabilizers

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

artículo científico publicado en 1998

Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate

Influence of Ionic Surfactants on the Microstructure of Heat-Set β-Lactoglobulin-Stabilized Emulsion Gels

Influence of Protein Interfacial Composition on Salt Stability of Mixed Casein Emulsions.

artículo científico publicado en 1998

Influence of Water-Soluble Nonionic Emulsifier on the Rheology of Heat-Set Protein-Stabilized Emulsion Gels

Influence of an anionic surfactant on the rheology of heat-set β-lactoglobulin-stabilized emulsion gels

Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Influence of competitive adsorption on flocculation and rheology of high-pressure-treated milk protein-stabilized emulsions.

artículo científico publicado en 1999

Influence of emulsifier on competitive adsorption of αs-casein + β-lactoglobulin in oil-in-water emulsions

Influence of high pressure on interactions of 11S globulin Vicia faba with ι-carrageenan in bulk solution and at interfaces

Influence of high pressure processing on protein solutions and emulsions

Influence of high-pressure treatment on β-lactoglobulinâ pectin associations in emulsions and gels

Influence of ionic calcium on stability of sodium caseinate emulsions

Influence of sugars on high-pressure induced gelation of skim milk dispersions

article by S Abbasi & Eric Dickinson published May 2001 in Food Hydrocolloids

Influence of transglutaminase treatment on the thermoreversible gelation of gelatin

Influence of κ-carrageenan on the properties of a protein-stabilized emulsion

Inhibition of heat-induced aggregation of a beta-lactoglobulin-stabilized emulsion by very small additions of casein

artículo científico publicado en 2004

Instability and structural change in an aerated system containing egg albumen and invert sugar

article by Cathy Ka Lau & Eric Dickinson published January 2005 in Food Hydrocolloids

Interactions between adsorbed layers of alphaS1-casein with covalently bound side chains: a self-consistent field study.

artículo científico publicado en 2008

Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment

Interfacial Structuring in a Phase-Separating Mixed Biopolymer Solution Containing Colloidal Particles

Interfacial ageing effect on the rheology of a heat-set protein emulsion gel

article

Interfacial interactions and the stability of oil-in-water emulsions

Interfacial shear rheology of aged and heat-treated beta-lactoglobulin films: displacement by nonionic surfactant.

artículo científico publicado en 2000

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

artículo científico publicado en 2008

Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability.

artículo científico publicado en 2013

Interpretation of emulsion phase inversion as a cusp catastrophe

Interpretation of ultrasound velocity creaming profiles

Ionic strength effects on the electrophoretic mobility of casein-coated polystyrene latex particles

article

Kinetic theory of coagulation for a concentrated dispersion

Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins.

artículo científico publicado en 2002

Large deformation rheological behaviour of a model particle gel

article

Light scattering from a coagulating dispersion of random aggregates

Light scattering study of sodium caseinate+dextran sulfate in aqueous solution: Relationship to emulsion stability

Mechanical Properties and Microstructure of Heat-set Whey Protein Emulsion Gels: Effect of Emulsifiers

Microgels — An alternative colloidal ingredient for stabilization of food emulsions

Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum.

artículo científico publicado en 2005

Microstructure and elastic modulus of mixed gels of gelatin+oxidized starch: Effect of pH

Microstructure and rheology of phase-separated gels of gelatin+oxidized starch

Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysis

artículo científico publicado en 2005

Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating.

artículo científico publicado en 2005

Microviscosity of dilute latex + gelatin dispersions determined by dynamic light-scattering

Milk protein interfacial layers and the relationship to emulsion stability and rheology

scientific article published on 01 March 2001

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

article published in 2011

Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface.

artículo científico publicado en 2009

Mixed protein-polysaccharide interfacial layers: a self consistent field calculation study

artículo científico publicado en 2008

Modeling of Concentration Profiles and Ultrasound Velocity Profiles in a Creaming Emulsion: Importance of Scattering Effects

Molecular dynamics model of adsorbed layer at a plane fluid interface

article

Molecular dynamics simulation of competitive adsorption of spherical particles of different sizes

article

Molecular dynamics simulation of hard-disc mixtures

Molecular dynamics simulation of hard-disc mixtures

Monitoring Crystallization in Simple and Mixed Oil-in-Water Emulsions using Ultrasonic Velocity Measurement

scholarly article published 1991

Monolayer deposition of colloidal particles from concentrated polydisperse systems

Monte Carlo model of competitive adsorption between interacting macromolecules and surfactants

article

Monte Carlo simulation of colloidal systems

article

Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed by brewster angle microscopy.

artículo científico publicado en 2007

Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion, and heat processing

artículo científico publicado en 2008

Motion of flocs of two or three interacting colloidal particles in a hydrodynamic medium

Neutron Reflectivity Study of Competitive Adsorption of beta;-Lactoglobulin and Nonionic Surfactant at the Air–Water Interface

Neutron reflectivity of adsorbed β-casein and β-lactoglobulin at the air/water interface

article

Observation of the Dynamic Colloidal Interaction Forces between Casein-Coated Latex Particles

On Simulating Colloids by Dissipative Particle Dynamics: Issues and Complications

article

On flocculation and gelation in concentrated particulate systems containing added polymer

On gelation kinetics in a system of particles with both weak and strong interactions

On the "Anomalous" Adsorption Behavior of Phosvitin

artículo científico publicado en 1997

On the effect of calcium ions on the sticking behaviour of casein-coated particles in shear flow

On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology

artículo científico publicado en 2010

On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels

article published in 2000

On the thermodynamics of polydisperse systems of non-additive hard particles

Ordering in simulated packed beds formed from binary mixtures of particles in two dimensions: Implications for ceramic processing

Orthokinetic coalescence of protein-stabilized emulsions

Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides

Osmotic Pressure, Creaming, and Rheology of Emulsions Containing Nonionic Polysaccharide

article published in 1995

Ostwald ripening of protein-stabilized emulsions: effect of transglutaminase crosslinking

Outstanding Stability of Particle-Stabilized Bubbles

article

Particle flocculation by adsorbing polymers

Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide

artículo científico publicado en 2006

Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid

article

Polydisperse suspensions of spherical colloidal particles: analogies with multicomponent molecular liquid mixtures

Polydispersity and osmotic pressure of stable ordered colloidal dispersions

Polydispersity and the colloidal order-disorder transition

Pressure dependence of shear viscosity in n-alkane + dimethylsiloxane mixtures

Pressure-induced coagulation of an electrostatically-stabilized polystyrene latex dispersion

article published in 1979

Protein-stabilized emulsions

Protein/surfactant interfacial interactions Part 3. Competitive adsorption of protein + surfactant in emulsions

Protein/surfactant interfacial interactions paet 2. Electrophoretic mobility of mixed protein + surfactant systems

article

Protein/surfactant interfacial interactions part 1. Flocculation of emulsions containing mixed protein + surfactant

article published in 1995

Proteins at interfaces and in emulsions Stability, rheology and interactions

article

RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS

Recent advances in the study of chemical surfaces and interfaces by specular neutron reflection

article

Resonant exchange of rotational energy and the thermal conductivity of gases

Rheology and Flocculation of High-Pressure-Treated β-Lactoglobulin-Stabilized Emulsions: Comparison with Thermal Treatment

Rheology and Flocculation of Oil-in-Water Emulsions Made with Mixtures of alphas1-Casein + beta-Casein.

artículo científico publicado en 1998

Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase

article

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

artículo científico publicado en 1997

SURFACE PROPERTIES OF PROTEIN LAYERS ADSORBED FROM MIXTURES OF GELATIN WITH VARIOUS CASEINS

article published in 1995

Salt stability of casein emulsions

Sediment formation by Brownian dynamics simulation: Effect of colloidal and hydrodynamic interactions on the sediment structure

article

Sedimentation and density gradients near the liquid–liquid critical solution point in high gravitational fields

article

Sedimentation of interacting colloidal particles

Self-Consistent-Field Modeling of Adsorbed β-Casein: Effects of pH and Ionic Strength on Surface Coverage and Density Profile

article by Frans A.M. Leermakers et al published March 1996 in Journal of Colloid and Interface Science

Self-consistent-field modelling of adsorbed casein Interaction between two protein-coated surfaces

article

Self-consistent-field modelling of casein adsorption Comparison of results for αs1-casein and β-casein

Shape polydispersity in concentrated colloidal dispersions

Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals

Short-range structure in aggregates, gels, and sediments

article published in 1987

Short-range structure of simulated colloidal aggregates

artículo científico publicado en 1987

Short-range structure of simulated flocs of particles with bridging polymer

Simple statistical thermodynamic model of the heteroaggregation and gelation of dispersions and emulsions ⬇️

artículo científico publicado el 15 de enero de 2011

Simulated structure of mixed particle gels

Simulation and Experiments on Colloidal Particle Capture in a Shear Field

Simulation of Colloidal Particle Scattering: Sensitivity to Attractive Forces.

artículo científico publicado en 2000

Simulation of Interfacial Shear and Dilatational Rheology of an Adsorbed Protein Monolayer Modeled as a Network of Spherical Particles

Simulation of adsorption of deformable particles modelled as cyclic lattice chains. A simple statistical model of protein adsorption

article

Simulation of adsorption of flexible chains: concentration effects

Simulation of particle motion and stability in concentrated dispersions

Solid/liquid phase equilibria in the mixtures methane + n-hexane and methane + n-pentane

Stabilising emulsion-based colloidal structures with mixed food ingredients

artículo científico publicado en 2012

Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

article by Eric Dickinson published October 1998 in Trends in Food Science and Technology

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

artículo científico publicado en 2004

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

article published in 2003

Stability of Cream Liqueurs Containing Low-Molecular-Weight Surfactants

Stability of Emulsions Containing Both Sodium Caseinate and Tween 20.

artículo científico publicado en 1999

Stability of Food Emulsions Containing both Protein and Polysaccharide

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Stabilization of aerated sugar particle systems at high sugar particle concentrations

article by Cathy Ka Lau & Eric Dickinson published July 2007 in Colloids and Surfaces A

Stabilization of carbon dioxide-in-water emulsions by proteins.

artículo científico publicado en 2006

Statistical Model of a Suspension of Deformable Particles

artículo científico publicado en 1984

Statistical study of a concentrated dispersion of deformable particles modelled as an assembly of cyclic lattice chains

Statistical thermodynamics of fluid phase equilibrium in a conformal polydisperse system

Sticking of protein-coated particles in a shear field

Stress overshoot in a model particle gel

article

Structure and Rheology of Simulated Gels Formed from Aggregated Colloidal Particles.

artículo científico publicado en 2000

Structure and porosity of simulated sediments of polydisperse particles

Structure and rheology of colloidal particle gels: insight from computer simulation

artículo científico publicado en 2013

Structure formation in casein-based gels, foams, and emulsions

Structure of simulated aggregates formed by reversible flocculation

Structure of simulated colloidal deposits

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

artículo científico publicado en 2014

Surface Texture of Particle Gels

article by Jianshe Chen & Eric Dickinson published July 2005 in Chemical Engineering Research and Design

Surface energy investigation of chocolate adhesion to solid mould materials

Surface phase separation in complex mixed adsorbing systems: an interface-bulk coupling effect.

artículo científico publicado en 2004

Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface.

artículo científico publicado en 1990

Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel.

artículo científico publicado en 2006

Symmetry aspects of phase separation in polydisperse systems

Synergistic stabilization of heat-treated emulsions containing mixtures of milk proteins

article by Emma L. Parkinson & Eric Dickinson published February 2007 in International Dairy Journal

Technique for Studying the Effects of Rapid Surface Expansion on Bubble Stability

Test of monolayer model for surface tensions of simple liquid mixtures

article

Testing intermolecular potential functions using transport property data. Part 1.—Viscosity of hydrogen from 273 to 1060 K

Testing intermolecular potential functions using transport property data. Part 2.—Thermal conductivities of mixtures of helium with the hydrogen isotopes

Testing intermolecular potential functions using transport property data. Part 3.—Binary diffusion coefficient of methane + perfluoromethane

The application of modified forms of the Urick equation to the interpretation of ultrasound velocity in scattering systems

article published in 1995

The influence of chain length on the surface tensions of oligomeric mixtures

The statistical mechanics of physical adsorption in condensed phases

The structure of aggregates formed during the very early stages of colloidal coagulation

Thermal conductivities of gaseous alkane + perfluoroalkane mixtures

Thermal conductivity of noble gas + hydrogen mixtures: the separability of translational and internal energy transport

Thermal expansion and shear viscosity coefficients of water + ethanol + sucrose mixtures

Thermodynamic aspects of emulsion phase inversion

Thermodynamics of glycerol trioleate + n-alkanes

Thermodynamics of n-alkane + dimethylsiloxane mixtures. Part 1.—Gas–liquid critical temperatures and pressures

Thermodynamics of n-alkane + dimethylsiloxane mixtures. Part 2.—Vapour pressures and enthalpies of mixing

Thermodynamics of n-alkane + dimethylsiloxane mixtures. Part 3.—Excess volumes

Thermodynamics of oligomeric alkane liquid mixtures at high pressures

Thermoreversible gelation of caseinate-stabilized emulsions at around body temperature

Time-dependent polymerization of beta-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

artículo científico publicado en 1991

Time-dependent surface pressures of adsorbed films of caseinate + gelatin at the oil—water interface

Time—dependent surface viscosity of adsorbed films of casein + gelatin at the oil—water interface

article by Eric Dickinson et al published July 1985 in Journal of Colloid and Interface Science

Towards more natural emulsifiers

article published in 1993

Ultrasonic investigation of the particle size dependence of crystallization in n-hexadecane-in-water emulsions

Understanding Food Structures

Understanding temperature-sensitive caseinate emulsions: new information from diffusing wave spectroscopy

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

Using self-consistent-field theory to understand enhanced steric stabilization by casein-like copolymers at low surface coverage in mixed protein layers.

artículo científico publicado en 2005

VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS

Vapour pressure of hexamethyldisiloxane near its critical point: corresponding-states principle for dimethylsiloxanes

Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin

Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein-Surfactant Interactions.

artículo científico publicado en 1998

Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic

article

Whipped cream-like textured systems based on acidified caseinate-stabilized oil-in-water emulsions

YIELD BEHAVIOUR OF CRUMBLY ENGLISH CHEESES IN COMPRESSION

surface Coverage of .beta.-Lactoglobulin at the Oil-Water Interface: Influence of Protein Heat Treatment and Various Emulsifiers