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E

Eric Dickinson

University of LeedsORCID https://orcid.org/0000-0001-5222-0169

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Impact (2-yr)

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Top Publications

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

Food Hydrocolloids20021,850 citationsFirst authorCorresponding

Hydrocolloids as emulsifiers and emulsion stabilizers

Food Hydrocolloids20081,258 citationsFirst authorCorresponding

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

Food Hydrocolloids2011780 citationsFirst authorCorresponding

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

Colloids and Surfaces B Biointerfaces1999618 citationsFirst authorCorresponding

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

Colloids and Surfaces B Biointerfaces2001580 citationsFirst authorCorresponding

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

Soft Matter2008580 citationsFirst authorCorresponding

Biopolymer-based particles as stabilizing agents for emulsions and foams

Food Hydrocolloids2016427 citationsFirst authorCorresponding

Flocculation of protein-stabilized oil-in-water emulsions

Colloids and Surfaces B Biointerfaces2010424 citationsFirst authorCorresponding

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

Food Hydrocolloids2010394 citationsFirst authorCorresponding

Eric Dickinson · Scinovex