Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

By E. Dickinson. 2011

409 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/8494964464d7808674e6db07a0581799275d169f

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. S. Jafari
2. D. McClements
3. Anwesha Sarkar
4. Morfo Zembyla
5. B. Murray
6. E. Dickinson
7. Jiajia Rao
8. U. Klinkesorn

In Materials Chemistry

1. D. McClements
2. S. Jafari
3. Anwesha Sarkar
4. Morfo Zembyla
5. B. Murray
6. E. Dickinson
7. U. Klinkesorn

Citations in the corpus

• Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review (2020, background): “stabilization, or b) interaction with another surfactant or biopolymer layer, which is already located at the interface (Dickinson, 2011).”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, methodology): “Consequently, if a blend of emulsifiers can inhibit droplet aggregation (flocculation or coalescence), then it should improve the creaming stability of an emulsion [11].”