Zobrazeno 1 - 10
of 540
pro vyhledávání: '"Eric Dickinson"'
Autor:
Eric Dickinson, Anwesha Sarkar
Publikováno v:
Current Opinion in Colloid & Interface Science. 49:69-81
This review summarizes the major advances that have occurred over the last 5 years in the use of plant-based colloidal particles for the stabilization of oil-in-water and water-in-oil emulsions. We consider the characteristics of polysaccharide-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf02caaccb61b1bd5f08dbe3d7c3a2af
https://doi.org/10.1016/j.cocis.2020.04.004
https://doi.org/10.1016/j.cocis.2020.04.004
Autor:
Eric Dickinson
Publikováno v:
Current Opinion in Food Science. 33:52-60
Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of dispersed syste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84be69f213efbb0d787b3a39974b3156
https://doi.org/10.1016/j.cofs.2019.12.009
https://doi.org/10.1016/j.cofs.2019.12.009
Autor:
Eric Dickinson
Publikováno v:
Food Hydrocolloids. 96:209-223
Flocculation is a ubiquitous phenomenon affecting the creaming, appearance and rheology of protein-stabilized oil-in-water emulsions. This article reviews some of the main strategies that are available to investigators to prevent and control floccula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec876fcf2102d902b9820490f995a0aa
https://doi.org/10.1016/j.foodhyd.2019.05.021
https://doi.org/10.1016/j.foodhyd.2019.05.021
Autor:
Eric Dickinson
Publikováno v:
Trends in Food Science & Technology. 83:31-40
Background Structured food systems commonly contain mixtures of thermodynamically incompatible biopolymers located within a predominantly aqueous environment. The segregative phase separation of these mixed macromolecular systems at moderate polymer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e9078e3b79d7ff7815293f2cbfb9e0f
https://doi.org/10.1016/j.tifs.2018.11.004
https://doi.org/10.1016/j.tifs.2018.11.004
Autor:
Eric Dickinson
Publikováno v:
Soft matter. 4(5)
The exploitation of protein–polysaccharide interactions offers opportunities for the design of new ingredients and interfacial structures with applications in the food and pharmaceutical industries. Association of protein and polysaccharide molecul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4bda676ddc76465583e92721aafa85c
https://pubmed.ncbi.nlm.nih.gov/32907124
https://pubmed.ncbi.nlm.nih.gov/32907124
Autor:
Eric Dickinson
Publikováno v:
Food Hydrocolloids. 77:372-385
Creaminess is recognized to be a complex sensory attribute. Consumers generally describe it as a pleasant desirable property that is closely related to other positive attributes such as thickness, smoothness, mouth-coating and dairy flavour. Such kno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d439b8b9e904828e8cd89f303400eb13
https://doi.org/10.1016/j.foodhyd.2017.10.014
https://doi.org/10.1016/j.foodhyd.2017.10.014
Publikováno v:
Food & Function. 9:2840-2852
The mechanical response on the microscale of phase-separated water-in-water emulsions containing sodium caseinate (SCN) and locust bean gum (LBG) has been monitored by confocal laser scanning microscopy and particle tracking microrheology. Mixed biop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df5774648cdecd4fbf8435b7358f62b7
https://doi.org/10.1039/c7fo01412k
https://doi.org/10.1039/c7fo01412k
Publikováno v:
Food Hydrocolloids. 117:106696
We consider the validity of the hypothetical concept of the perfect hydrocolloid stabilizer with particular reference to its functional role in the preparation, storage, eating, and digestion of biopolymer-stabilized oil-in-water food emulsions. From
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7a71db950563574535b3becc412c7b1
https://doi.org/10.1016/j.foodhyd.2021.106696
https://doi.org/10.1016/j.foodhyd.2021.106696
Autor:
Eric Dickinson
Publikováno v:
Food Hydrocolloids. 68:219-231
The effectiveness of biopolymer-based particles as stabilizing agents of emulsified and aerated systems is attributable to a pair of contributory mechanisms — Pickering stabilization by adsorbed particles at the oil–water or air–water interface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24b73496bf3c1ecee0a3328f07d4be3a
https://doi.org/10.1016/j.foodhyd.2016.06.024
https://doi.org/10.1016/j.foodhyd.2016.06.024
Autor:
Gerald Muschiolik, Eric Dickinson
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 16:532-555
This review describes advances in the preparation of food-relevant double emulsions (DEs) of the water-in-oil-in-water (W/O/W) and oil-in-water-in-oil (O/W/O) types with emphasis on research published within the last decade. The information is assemb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3df6a0d0295ffecf6689d8ae29fa5448
https://doi.org/10.1111/1541-4337.12261
https://doi.org/10.1111/1541-4337.12261