Eric Dickinson - Concepedia

Author

Eric Dickinson

Also Known As

E DICKINSON, E Dickinson, E. DICKINSON, E. Dickinson, ERIC DICKINSON, Edmund J. F. Dickinson, Emily Dickinson, Eric DICKINSON, Eric Dickinson, Eric dickinson

557

Publications

38.2K

Citations

H-Index

190

Concepts

All Affiliations

University of Leeds

About

Eric Dickinson is an author at University of Leeds specializing in engineering, rheology, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	65	192	14.1K
2	Health Sciences	33	46	4K
3	Medicine	28	34	3.1K
4	Natural Sciences	24	38	2.3K
5	Education	1	1	17

Eric Dickinson

340

Publications

31.6K

Citations

H-Index

Page 1

	Year	Citations
Hydrocolloids at interfaces and the influence on the properties of dispersed systems Eric Dickinson Food Hydrocolloids Dispersed SystemsFluid-solid InteractionColloidal SystemDisperse Flow	2002	1.8K
Hydrocolloids as emulsifiers and emulsion stabilizers Eric Dickinson Food Hydrocolloids Food ColloidFood EngineeringEmulsion StabilizersEmulsion	2008	1.3K
Food emulsions and foams: Stabilization by particles Eric Dickinson Current Opinion in Colloid & Interface Science Food ColloidRheologyFood EngineeringFood EmulsionsEmulsion	2009	1.1K
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets Eric Dickinson Food Hydrocolloids Materials ScienceBiopolymer GelEmulsion GelsEngineeringMicro-encapsulation	2011	772
Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology Eric Dickinson Colloids and Surfaces B Biointerfaces Fluid InterfacesEngineeringInterfacial PhenomenonAdsorbed Protein LayersRheological Property	1999	614
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions Eric Dickinson Trends in Food Science & Technology Food ColloidNanomedicineEmulsionMicro-encapsulationFood Engineering	2011	584
Milk protein interfacial layers and the relationship to emulsion stability and rheology Eric Dickinson Colloids and Surfaces B Biointerfaces Food ColloidInterfacial LayersRheological PropertyEmulsion StabilityRheology	2001	578
Biopolymer-based particles as stabilizing agents for emulsions and foams Eric Dickinson Food Hydrocolloids EngineeringPolymer ScienceBiopolymersEmulsionBiopolymer-based Particles	2016	425
Double Emulsions Stabilized by Food Biopolymers Eric Dickinson Food Biophysics Food ColloidBiopolymersFood EngineeringDouble EmulsionsEmulsion	2010	413
Stability and rheological implications of electrostatic milk protein–polysaccharide interactions Eric Dickinson Trends in Food Science & Technology Food ColloidRheological ImplicationsFood BiophysicsRheologyPolysaccharide	1998	405

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