Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion

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

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

Engineering, Biochemistry, Biophysics +16

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao et al. · Food Hydrocolloids · 2019 · 418 citations

Agriculture, Food Science, Poultry Science +16

Protein–polysaccharide interactions at fluid interfaces

Juan M. Rodrı́guez Patino, Ana M.R. Pilosof · Food Hydrocolloids · 2011 · 393 citations · Full text

Life Sciences, Biochemistry, Biophysics +13

Sustainable food-grade Pickering emulsions stabilized by plant-based particles

Anwesha Sarkar, Eric Dickinson · Current Opinion in Colloid & Interface Science · 2020 · 380 citations

Agriculture, Chemical Engineering, Food Science +14

Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

Jie Xiao, Xiang'an Wang, Alejandro J. Perez Gonzalez et al. · Food Hydrocolloids · 2015 · 375 citations

Engineering, Chemical Engineering, Materials Science +14