Effect of particle adsorption rates on the disproportionation process in pickering stabilised bubbles

Interfacial Study of Class II Hydrophobin and Its Mixtures with Milk Proteins: Relationship to Bubble Stability

(2013) Yiwei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Layer-by-layer coated emulsion microparticles as storage and delivery tool

(2012) Elena M. Shchukina et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

(2012) Marilyn Rayner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stabilising emulsion-based colloidal structures with mixed food ingredients

(2012) Eric Dickinson   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Surface Shear Rheology of Adsorption Layers from the Protein HFBII Hydrophobin: Effect of Added β-Casein

(2012) Gergana M. Radulova et al.   LANGMUIR

Cellulosic nanorods of various aspect ratios for oil in water Pickering emulsions

(2012) Irina Kalashnikova et al.   Soft Matter

Influence of the degree of fluorination on the behaviour of silica particles at air–oil surfaces

(2012) Bernard P. Binks et al.   Soft Matter

Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

(2012) Renuka Gupta et al.   Food & Function

Fat crystals and water-in-oil emulsion stability

(2011) Supratim Ghosh et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Microcapsule production by an hybrid colloidosome-layer-by-layer technique

(2011) Francisco J. Rossier-Miranda et al.   FOOD HYDROCOLLOIDS

From bijels to Pickering emulsions: A lattice Boltzmann study

(2011) Fabian Jansen et al.   PHYSICAL REVIEW E

Aqueous foams stabilized solely by particles

(2011) A. Stocco et al.   Soft Matter

Super stable foams stabilized by colloidal ethyl cellulose particles

(2011) Huajin Jin et al.   Soft Matter

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

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

(2010) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Particle-stabilised foams: structure and aging

(2010) Antonio Stocco et al.   Soft Matter

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Foamability of Liquid Particle Suspensions: A Modeling Study†

(2009) Krishna Vijayaraghavan et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Effect of esterically bonded agents on the monolayer structure and foamability of nano-silica

(2008) Timothy N. Hunter et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Exceptional stability of food foams using class II hydrophobin HFBII

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

Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence

(2008) R. Pichot et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Scalable fabrication of anisotropic micro-rods from food-grade materials using an in shear flow dispersion–solvent attrition technique

(2008) Andrew L. Campbell et al.   JOURNAL OF MATERIALS CHEMISTRY

Bijels: a new class of soft materials

(2008) Michael E. Cates et al.   Soft Matter