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Eric Dickinson

Showing results (31-40 of 46) with videos related to

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Journal of Colloid and Interface Science|March 13, 2010
On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheologyThomas Moschakis, Brent S Murray, Eric Dickinson
Langmuir : the ACS Journal of Surfaces and Colloids|January 14, 2009
Interfacial structuring in a phase-separating mixed biopolymer solution containing colloidal particlesHassan Firoozmand, Brent S Murray, Eric Dickinson
Langmuir : the ACS Journal of Surfaces and Colloids|March 6, 2007
Fractal-type particle gel formed from gelatin + starch solutionHassan Firoozmand, Brent S Murray, Eric Dickinson
Langmuir : the ACS Journal of Surfaces and Colloids|October 4, 2006
Surface structure smoothing effect of polysaccharide on a heat-set protein particle gelKooshan Nayebzadeh, Jianshe Chen, Eric Dickinson, et al.
Colloids and Surfaces. B, Biointerfaces|May 17, 2005
Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysisLuis A Pugnaloni, Lara Matia-Merino, Eric Dickinson
Biomacromolecules|October 22, 2008
Interactions between adsorbed layers of alphaS1-casein with covalently bound side chains: a self-consistent field studyAnna Akinshina, Rammile Ettelaie, Eric Dickinson, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|September 24, 2004
Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticlesEric Dickinson, Rammile Ettelaie, Thomas Kostakis, et al.
Journal of Colloid and Interface Science|June 14, 2003
Disproportionation of clustered protein-stabilized bubbles at planar air-water interfacesRammile Ettelaie, Eric Dickinson, Zhiping Du, et al.
Journal of Colloid and Interface Science|November 18, 2005
Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteinsEric Dickinson, Rammile Ettelaie, Brent S Murray, et al.
Food & Function|April 26, 2018
Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gumThomas Moschakis, Nikos Chantzos, Costas G Biliaderis, et al.
Pageof 5

Showing results (31-40 of 46) with videos related to

Sort By:
Pageof 5
Journal of Colloid and Interface Science|March 13, 2010
On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheologyThomas Moschakis, Brent S Murray, Eric Dickinson
Langmuir : the ACS Journal of Surfaces and Colloids|January 14, 2009
Interfacial structuring in a phase-separating mixed biopolymer solution containing colloidal particlesHassan Firoozmand, Brent S Murray, Eric Dickinson
Langmuir : the ACS Journal of Surfaces and Colloids|March 6, 2007
Fractal-type particle gel formed from gelatin + starch solutionHassan Firoozmand, Brent S Murray, Eric Dickinson
Langmuir : the ACS Journal of Surfaces and Colloids|October 4, 2006
Surface structure smoothing effect of polysaccharide on a heat-set protein particle gelKooshan Nayebzadeh, Jianshe Chen, Eric Dickinson, et al.
Colloids and Surfaces. B, Biointerfaces|May 17, 2005
Microstructure of acid-induced caseinate gels containing sucrose: quantification from confocal microscopy and image analysisLuis A Pugnaloni, Lara Matia-Merino, Eric Dickinson
Biomacromolecules|October 22, 2008
Interactions between adsorbed layers of alphaS1-casein with covalently bound side chains: a self-consistent field studyAnna Akinshina, Rammile Ettelaie, Eric Dickinson, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|September 24, 2004
Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticlesEric Dickinson, Rammile Ettelaie, Thomas Kostakis, et al.
Journal of Colloid and Interface Science|June 14, 2003
Disproportionation of clustered protein-stabilized bubbles at planar air-water interfacesRammile Ettelaie, Eric Dickinson, Zhiping Du, et al.
Journal of Colloid and Interface Science|November 18, 2005
Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilized by food proteinsEric Dickinson, Rammile Ettelaie, Brent S Murray, et al.
Food & Function|April 26, 2018
Microrheology and microstructure of water-in-water emulsions containing sodium caseinate and locust bean gumThomas Moschakis, Nikos Chantzos, Costas G Biliaderis, et al.
Pageof 5