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Langmuir : the ACS Journal of Surfaces and Colloids|September 19, 2019
Water-in-Oil Pickering Emulsions Stabilized by Synergistic Particle-Particle InteractionsMorfo Zembyla, Aris Lazidis, Brent S Murray, et al.Food Chemistry|July 11, 2026
Interfacial properties of plant protein-flavonoid hybrid particles: towards influencing in vitro gastric digestion of emulsionsNisufyan Nimaming, Amin Sadeghpour, Brent S Murray, et al.Food & Function|February 16, 2017
Correction: Relating rheology and tribology of commercial dairy colloids to sensory perceptionLaura Laguna, Grace Farrell, Michael Bryant, et al.Journal of Texture Studies|August 28, 2019
Oral processing of hydrogels: Influence of food material properties versus individuals' eating capabilityEmma M Krop, Marion M Hetherington, Sophie Miquel, et al.Food Chemistry|October 15, 2025
Utilisation of yeast biomass to stabilise oil-in-water emulsionsSowmya Narsipur, Qifei He, Ben Kew, et al.Food Chemistry|April 1, 2020
Gastrointestinal digestion of Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: Release of short-chain fatty acidsHoang Du Le, Simon M Loveday, Harjinder Singh, et al.Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.ACS Applied Materials & Interfaces|July 24, 2018
Emulsion Microgel Particles as High-Performance Bio-LubricantsOphelie Torres, Efren Andablo-Reyes, Brent S Murray, et al.Journal of Colloid and Interface Science|April 15, 2019
Water-in-oil Pickering emulsions stabilized by an interfacial complex of water-insoluble polyphenol crystals and proteinMorfo Zembyla, Brent S Murray, Stewart J Radford, et al.Food & Function|October 11, 2016
Relating rheology and tribology of commercial dairy colloids to sensory perceptionLaura Laguna, Grace Farrell, Michael Bryant, et al.Pageof 11