Microstructure design in mixed biopolymer composites

By I. Norton, W. Frith. 2001

270 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/f4e113c2ed32b228cffa6c04fdbeefb2d6b91916

How researchers see this paper

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

In Biomaterials

1. D. McClements
2. E. Decker

In Food Science

1. D. McClements
2. E. Decker
3. J. Weiss
4. Yeonhwa Park
5. E. Dickinson
6. H. Feng
7. S. Kentish
8. Y. Livney

Citations in the corpus

• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, background): “Once a particular microstructure has been formed by phase separation of a mixed biopolymer solution it is often possible to trap the system in a kinetically stable state, and thus create novel food microstructures and rheological properties (Norton and Frith, 2001).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “…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; Almeida-Rivera et al., 2007).”
• Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability (2007, background): “In the food industry, the two immiscible liquids are usually oil and water, but this is not always necessary (for example, one can produce “water-in-water” emulsions) ( Norton & Frith, 2001 ; Norton, Frith & Ablett, 2006 ).”