Emulsions stabilization by lactoferrin nano-particles under in vitro digestion conditions

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

Food Colloid, Food Engineering, Emulsion Stabilizers +1

Food emulsions and foams: Stabilization by particles

Eric Dickinson · Current Opinion in Colloid & Interface Science · 2009 · 1.1K citations

Food Colloid, Rheology, Food Engineering +2

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

Eric Dickinson · Trends in Food Science & Technology · 2011 · 584 citations

Food Colloid, Nanomedicine, Emulsion +5

Bovine whey proteins – Overview on their main biological properties

Ana Raquel Madureira, Cláudia I. Pereira, Ana Gomes et al. · Food Research International · 2007 · 562 citations · Full text

Protein Chemistry, Bovine Whey Proteins, Engineering +5

Oil-in-water emulsions stabilized by chitin nanocrystal particles

Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou et al. · Food Hydrocolloids · 2011 · 496 citations

Oil-in-water Emulsions, Food Colloid, Chemistry +1