11. Food polymers, gels and colloids. (1991) Other Names: Dickinson, Eric Record Type: Book Extent: 1 online resource (587 pages), illustrations, graphs View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Hydrocolloids acting as emulsifying agents – How do they do it?. (May 2018) Authors: Dickinson, Eric Journal: Food hydrocolloids Issue: Volume 78(2018) Page Start: 2 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Microgels — An alternative colloidal ingredient for stabilization of food emulsions. Issue 2 (June 2015) Authors: Dickinson, Eric Journal: Trends in food science & technology Issue: Volume 43:Issue 2(2015) Page Start: 178 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gum. Issue 5 (25th April 2018) Authors: Moschakis, Thomas; Chantzos, Nikos; Biliaderis, Costas G.; Dickinson, Eric Journal: Food & function Issue: Volume 9:Issue 5(2018) Page Start: 2840 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. On the road to understanding and control of creaminess perception in food colloids. (April 2018) Authors: Dickinson, Eric Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 372 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Particle-based stabilization of water-in-water emulsions containing mixed biopolymers. (January 2019) Authors: Dickinson, Eric Journal: Trends in food science & technology Issue: Volume 83(2019) Page Start: 31 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Stabilising emulsion‐based colloidal structures with mixed food ingredients. (28th December 2012) Authors: Dickinson, Eric Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 4(2013:Mar. 15) Page Start: 710 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions. (November 2019) Authors: Dickinson, Eric Journal: Food hydrocolloids Issue: Volume 96(2019) Page Start: 209 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Sustainable food-grade Pickering emulsions stabilized by plant-based particles. (October 2020) Authors: Sarkar, Anwesha; Dickinson, Eric Journal: Current opinion in colloid & interface science Issue: Volume 49(2020) Page Start: 69 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. The perfect hydrocolloid stabilizer: Imagination versus reality. (August 2021) Authors: Murray, Brent S.; Ettelaie, Rammile; Sarkar, Anwesha; Mackie, Alan R.; Dickinson, Eric Journal: Food hydrocolloids Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗