Emulsifying properties of covalent protein—dextran hybrids

Functional properties of food proteins and role of protein-polysaccharide interaction

V. B. Tolstoguzov · Food Hydrocolloids · 1991 · 504 citations

Life Sciences, Biochemistry, Food Science +16

Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides

Eric Dickinson, Vanda B. Galazka · Food Hydrocolloids · 1991 · 219 citations

Agriculture, Biochemistry, Food Science +14

Flocculation of latex by water-soluble polymers: Experimental confirmation of a nonbridging, nonadsorptive, volume-restriction mechanism

Peter R Sperry, H. B. Hopfenberg, N.L. Thomas · Journal of Colloid and Interface Science · 1981 · 166 citations

Natural Sciences, Chemical Engineering, Materials Science +10

Creaming and flocculation in emulsions containing polysaccharide

Yunhong Cao, Eric Dickinson, D.J. Wedlock · Food Hydrocolloids · 1990 · 151 citations

Pharmacy, Food Science, Food Processing +7

Surface shear viscometry as a probe of protein-protein interactions in mixed milk protein films adsorbed at the oil-water interface

Eric Dickinson, Susan E. Rolfe, Douglas G. Dalgleish · International Journal of Biological Macromolecules · 1990 · 132 citations

Agriculture, Biochemistry, Milk Chemistry +15