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ResearcherID: F-6176-2011
URL: http://www.researcherid.com/rid/F-6176-2011
Subject: Chemistry; Food Science & Technology
Keywords: food colloids; emulsions; proteins at interfaces; hydrocolloids
ORCID: http://orcid.org/0000-0001-5222-0169
My Institutions (more details)
Primary Institution:
Sub-org/Dept: School of Food Science and Nutrition
Role:
Description:
 
 

This list contains papers that I have authored.

publication(s)  
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1.  Title: Hydrocolloids at interfaces and the influence on the properties of dispersed systems
 Author(s): Dickinson, E.
 Source: Food Hydrocolloids Volume: 17 Issue: 1 Pages: 25-39 Published: 2003
 Times Cited: 827
 DOI: 10.1016/s0268-005x(01)00120-5
added
05-Oct-11
2.  Title: Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology
 Author(s): Dickinson, E.
 Source: Colloids and Surfaces B-Biointerfaces Volume: 15 Issue: 2 Pages: 161-176 Published: 1999
 Times Cited: 397
 DOI: 10.1016/s0927-7765(99)00042-9
added
06-Oct-11
3.  Title: Food emulsions and foams: Stabilization by particles
 Author(s): Dickinson, Eric
 Source: Current Opinion in Colloid & Interface Science Volume: 15 Issue: 1-2 Pages: 40-49 Published: 2010
 Times Cited: 359
 DOI: 10.1016/j.cocis.2009.11.001
added
04-Oct-11
4.  Title: Hydrocolloids as emulsifiers and emulsion stabilizers
 Author(s): Dickinson, E.
 Source: Food Hydrocolloids Volume: 23 Issue: 6 Pages: 1473-1482 Published: 2009
 Times Cited: 339
 DOI: 10.1016/j.foodhyd.2008.08.005
added
04-Oct-11
5.  Title: Milk protein interfacial layers and the relationship to emulsion stability and rheology
 Author(s): Dickinson, E.
 Source: Colloids and Surfaces B-Biointerfaces Volume: 20 Issue: 3 Pages: 197-210 Published: 2001
 Times Cited: 308
 DOI: 10.1016/s0927-7765(00)00204-6
added
04-Oct-11
6.  Title: Recent advances in the study of chemical surfaces and interfaces by specular neutron reflection
 Author(s): Penfold, J.; Richardson, R. M.; Zarbakhsh, A.; et al.
 Source: Journal of the Chemical Society-Faraday Transactions Volume: 93 Issue: 22 Pages: 3899-3917 Published: 1997
 Times Cited: 273
 DOI: 10.1039/a702836i
added
06-Oct-11
7.  Title: Stability and rheological implications of electrostatic milk protein-polysaccharide interactions
 Author(s): Dickinson, E.
 Source: Trends in Food Science & Technology Volume: 9 Issue: 10 Pages: 347-354 Published: 1998
 Times Cited: 243
 DOI: 10.1016/s0924-2244(98)00057-0
added
06-Oct-11
8.  Title: Proteins at interfaces and in emulsions - Stability, rheology and interactions
 Author(s): Dickinson, E.
 Source: Journal of the Chemical Society-Faraday Transactions Volume: 94 Issue: 12 Pages: 1657-1669 Published: 1998
 Times Cited: 241
 DOI: 10.1039/a801167b
added
06-Oct-11
9.  Title: Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions
 Author(s): Dickinson, E.
 Source: Soft Matter Volume: 4 Issue: 5 Pages: 932-942 Published: 2008
 Times Cited: 226
 DOI: 10.1039/b718319d
added
04-Oct-11
10.  Title: TIME-DEPENDENT POLYMERIZATION OF BETA-LACTOGLOBULIN THROUGH DISULFIDE BONDS AT THE OIL-WATER INTERFACE IN EMULSIONS
 Author(s): Dickinson, E.; Matsumura, Y.
 Source: International Journal of Biological Macromolecules Volume: 13 Issue: 1 Pages: 26-30 Published: 1991
 Times Cited: 195
 DOI: 10.1016/0141-8130(91)90006-g
added
06-Oct-11
publication(s)  
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