Published in J Agric Food Chem on March 08, 2006
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Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide. Langmuir (2006) 0.88
Particle-stabilizing effects of flavonoids at the oil-water interface. J Agric Food Chem (2011) 0.87
Electrochemical creatinine biosensors. Anal Chem (2008) 0.86
Microstructure of beta-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating. J Colloid Interface Sci (2005) 0.85
Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles. Langmuir (2004) 0.82
Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces. J Colloid Interface Sci (2003) 0.80
Optimising the viability during storage of freeze-dried cell preparations of Campylobacter jejuni. Cryobiology (2007) 0.76
On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology. J Colloid Interface Sci (2010) 0.76
Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Colloids Surf B Biointerfaces (2011) 0.75
Fractal-type particle gel formed from gelatin + starch solution. Langmuir (2007) 0.75
Effect of high salt concentrations on the stabilization of bubbles by silica particles. Langmuir (2006) 0.75
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum. J Colloid Interface Sci (2005) 0.75
Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteins. J Colloid Interface Sci (2002) 0.75
Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface. Langmuir (2009) 0.75
Effect of oil droplets and their solid/liquid composition on the phase separation of protein-polysaccharide mixtures. Langmuir (2013) 0.75
Phase transitions and microstructure of emulsion systems prepared with acylglycerols/zinc stearate emulsifier. Langmuir (2006) 0.75
Aqueous lubrication, structure and rheological properties of whey protein microgel particles. Langmuir (2017) 0.75
Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion, and heat processing. Langmuir (2008) 0.75
Experimental Modeling of Flavonoid-Biomembrane Interactions. Langmuir (2016) 0.75
Irreversible Collapse of Poly(vinyl stearate) Monolayers at the Air-Water Interface. Langmuir (2007) 0.75
Interfacial study of class II hydrophobin and its mixtures with milk proteins: relationship to bubble stability. J Agric Food Chem (2013) 0.75
Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed by brewster angle microscopy. Langmuir (2007) 0.75
Interfacial structuring in a phase-separating mixed biopolymer solution containing colloidal particles. Langmuir (2009) 0.75