Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions

Recombinantly produced hydrophobins from fungal analogues as highly surface-active performance proteins

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Hydrophobins stabilised air-filled emulsions for the food industry

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Hydrophobins: New prospects for biotechnology

(2009) P.W. Cox et al.   Fungal Biology Reviews

Exceptional stability of food foams using class II hydrophobin HFBII

(2008) Andrew R. Cox et al.   FOOD HYDROCOLLOIDS

A comparative study of microbubble generation by mechanical agitation and sonication

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Maintaining Monodispersity in a Microbubble Population Formed by Flow-Focusing

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Aerated food gels: fabrication and potential applications

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