E. Dickinson

Food Science · 2001–2020

A researcher in the Science corpus: 14 papers; trusts 28 researchers and is trusted by 63 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 129 citations into it; #16 of 1,700 by trust here, #30 by citations
• Materials Chemistry — 103 citations into it; #461 of 11,513 by trust here, #3,398 by citations
• Organic Chemistry — 34 citations into it
• Biomaterials — 26 citations into it
• Plant Science — 20 citations into it; #580 of 8,232 by trust here, #2,405 by citations
• Nutrition and Dietetics — 13 citations into it

Whom E. Dickinson trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. D. McClements
2. B. Binks
3. B. Murray
4. Demet Guzey
5. G. Phillips
6. C. Berton-Carabin
7. D. Horne
8. A. Yusoff
9. Jie Xiao
10. Chuanqi Tang

Who trusts E. Dickinson overall

1. D. McClements
2. B. Murray
3. Morfo Zembyla
4. T. Faber
5. A. Matalanis
6. Huaiqiong Chen
7. Anwesha Sarkar
8. Chuan-he Tang
9. S. Jafari
10. Ashok R. Patel

Papers from E. Dickinson's perspective

Ordered by how strongly the researchers E. Dickinson trusts endorse each paper. Same corpus, a different order for every researcher.

1. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
2. Hydrocolloids at interfaces and the influence on the properties of dispersed systems
3. Enzyme Multilayers on Colloid Particles: Assembly, Stability, and Enzymatic Activity
4. Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures
5. Emulsions — creaming phenomena☆
6. Biopolymer-based particles as stabilizing agents for emulsions and foams
7. Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components. (Advances in Colloid and Interface Science)
8. Pickering Emulsions Stabilized by Monodisperse Latex Particles: Effects of Particle Size
9. Self-assembled polyelectrolyte multilayers
10. Recent Developments in Microencapsulation of Food Ingredients

Their papers

• Use of nanoparticles and microparticles in the formation and stabilization of food emulsions (2012) — 567 citations
• Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets (2012) — 743 citations
• Biopolymer-based particles as stabilizing agents for emulsions and foams (2017) — 409 citations
• Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures (2011) — 409 citations
• Sustainable food-grade Pickering emulsions stabilized by plant-based particles (2020) — 340 citations
• Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions (2019) — 224 citations
• Hydrocolloids acting as emulsifying agents – How do they do it? (2017) — 190 citations
• Microgels — An alternative colloidal ingredient for stabilization of food emulsions (2015) — 201 citations
• Double Emulsions Stabilized by Food Biopolymers (2011) — 398 citations
• Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum arabic (2007) — 304 citations
• Structure formation in casein-based gels, foams, and emulsions☆ (2006) — 174 citations
• Outstanding Stability of Particle-Stabilized Bubbles (2003) — 298 citations
• Hydrocolloids at interfaces and the influence on the properties of dispersed systems (2003) — 1,809 citations
• Influence of transglutaminase treatment on the thermoreversible gelation of gelatin (2001) — 170 citations