Hydrocolloids at interfaces and the influence on the properties of dispersed systems

By E. Dickinson. 2003

1,809 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/ebd55c0bf38fe2c16e1de42a12a39eb23ee4e89a

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. D. McClements
2. S. Jafari
3. Jiajia Rao
4. Demet Guzey
5. O. Jones
6. J. Weiss
7. E. Decker
8. Q. Zhong

In Plant Science

1. S. Jafari
2. Jiajia Rao
3. A. Matalanis
4. Harjinder Singh
5. J. Weiss
6. Demet Guzey
7. D. McClements
8. Q. Zhong

Citations in the corpus

• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Polysaccharides: Many polysaccharides used as food ingredients are highly hydrophilic molecules with poor surface activity, and are therefore unsuitable as emulsifiers [10, 22, 43].”
• Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction (2019, background): “This 483 (rather than modification the rheology of continuous phase) was one main reason for the 484 improvement of protein emulsifying properties (Dickinson, 2003).”
• Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability (2007, background): “, complexation, competitive adsorption, layer-by-layer formation (Dickinson, 2003).”
• Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, background): “The emulsification properties of the gum arabic are attributed to the presence of this protein fraction (Dickinson, 2003).”
• A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil (2015, background): “This is expected because GA is an overall very wateresoluble conjugate with only about 2% protein (Dickinson, 2003), as verified in the present study using the BCA method.”
• Formation, stability and properties of multilayer emulsions for application in the food industry. (2006, background): “One strategy has been to create covalent protein–polysaccharide complexes that have good surface activity and provide improved protection against environmental stresses [6,7].”