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

By E. Dickinson. 2012

743 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/51884c1184783043a829fee8d8d970fd5b3d7049

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. G. H. McKinley
2. A. Jaishankar
3. Qingrong Huang
4. Yaofeng Hu
5. Jun-ru Qi
6. S. Yin
7. Xiaoquan Yang
8. Jian Guo

In Materials Chemistry

1. Qingrong Huang
2. Yaofeng Hu
3. Jun-ru Qi
4. S. Yin
5. Xiaoquan Yang
6. Jian Guo
7. Leiyan Wu
8. Jie Xiao

Citations in the corpus

• Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles (2016, background): “However, it is still a key technological challenge to manufacture Pickering emulsions using edible colloid particles (Dickinson, 2010, 2012a; Rousseau, 2013).”
• Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends (2016, background): “Underlying principle 423 has been accumulated based on available experiences and insights: Due to the tendency of 424 creaming and flocculation, three-dimensional network of closely packed emulsion droplets 425 formed after emulsification (Dickinson, 2012a).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “A wealth of 18 engineering solutions are available to modify food microstructure based on insights from soft 19 matter and colloidal science (Van der Sman and Van der Goot, 2009; Mezzenga et al., 2005; 20 Stokes and Frith, 2008; Mezzenga and Fischer, 2013; Dickinson, 2012; Ubbink et al., 2008; 21 No”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, positive): “…matter and colloidal science (Van der Sman and Van der Goot, 2009; Mezzenga et al., 2005;20 Stokes and Frith, 2008; Mezzenga and Fischer, 2013; Dickinson, 2012; Ubbink et al., 2008;21 Norton and Frith, 2001) as well as from process technology (Foegeding and Davis, 2011;22 Jousse, 2008;…”