1. Advances in food emulsions and foams: reflections on research in the neo-Pickering era. (June 2020) Authors: Dickinson, Eric Journal: Current opinion in food science Issue: Volume 33(2020) Page Start: 52 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biopolymer-based particles as stabilizing agents for emulsions and foams. (July 2017) Authors: Dickinson, Eric Journal: Food hydrocolloids Issue: Volume 68(2017) Page Start: 219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Biopolymers in food colloids : thermodynamics and molecular interactions /: thermodynamics and molecular interactions. (2010) Other Names: Semenova, Maria G; Dickinson, Eric; Burlakova, E. B (Elena Borisovna), 1934-; Zaikov, G. E (Gennadiĭ Efremovich), 1935- Record Type: Book Extent: 1 online resource (372 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications. Issue 3 (23rd March 2017) Authors: Muschiolik, Gerald; Dickinson, Eric Journal: Comprehensive reviews in food science and food safety Issue: Volume 16:Issue 3(2017) Page Start: 532 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Exploring the frontiers of colloidal behaviour where polymers and particles meet. (January 2016) Authors: Dickinson, Eric Journal: Food hydrocolloids Issue: Volume 52(2016:Jan.) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food colloids : fundamentals of formulation /: fundamentals of formulation. (©2001) Other Names: Dickinson, Eric; Miller, Reinhard; Food Colloids 2000: Fundamentals of Formulation Record Type: Book Extent: 1 online resource (x, 424 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Food colloids : interactions, microstructure and processing /: interactions, microstructure and processing. (2005) Other Names: Dickinson, Eric Record Type: Book Extent: 1 online resource (x, 497 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Food colloids : self-assembly and material science /: self-assembly and material science. (©2007) Other Names: Dickinson, Eric; Leser, Martin E Record Type: Book Extent: 1 online resource (xviii, 515 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Food colloids, biopolymers and materials. (©2003) Other Names: Dickinson, Eric; Vliet, Ton van; Food Colloids, Biopolymers and Materials Record Type: Book Extent: 1 online resource (x, 416 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Food macromolecules and colloids. (©1995) Other Names: Dickinson, Eric; Lorient, Denis Record Type: Book Extent: 1 online resource (xiv, 586 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗