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Eric Dickinson

University of Reading

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Publication

Featured researches published by Eric Dickinson.

Journal of Food Science | 1995

High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate

Vanda B. Galazka; D.A. Ledward; Eric Dickinson; Keith R. Langley

Archive | 2005

Interactions between β-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties

Eric Dickinson; Rosa Baeza; Cecilio Carrera Sánchez; Juan M. Rodrguez Patino; Ana M. R. Pilosof

Archive | 2001

Complex formation of faba bean legumin with chitosan: Activity and emulsion properties of complexes

Eric Dickinson; R. Miller; I. G. Plashchina; T. A. Mrachkovskaya; A. N. Danilenko; G. O. Kozhevnikov; N. Yu. Starodubrovaskaya; E. E. Braudo; K. D. Schwenke

Archive | 2005

Interfacial and foam stabilization properties of β-lactoglobulin - acacia gum electrostatic complexes

Eric Dickinson; Christophe Schmitt; Eric Kolodziejczyk; Martin E. Leser

Archive | 2003

Influence of pulsed electric field processing on the structure and gelation of egg white

Eric Dickinson; Ton van Vliet; Oscar E. Pérez; Ana M. R. Pilosof

Archive | 2003

Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins

Eric Dickinson; Ton van Vliet; Aron C. Altinǵ; R.J. Hamer; Cees G. de Kruif; Harmen H. J. de Jongh; Jan-Willem F. A. Simons; Ronald W. Visschers

Archive | 2003

Interfacial mechanisms underlying lipid damage of beer foam

Eric Dickinson; Ton van Vliet; Peter J. Wilde; Fiona A. Husband; Daniel Cooper; Michael J. Ridout; Alan R. Mackie; Victor J. Morris; Nicola C. Woodward; E. N. Clare Mills

Archive | 2001

Binding properties of vanillin to whey proteins: Effect on protein conformational stability and foaming properties

Eric Dickinson; R. Miller; Perla Relkin; Julien Vermersh

Archive | 2001

Bulk and interfacial sol-gel transitions in systems containing gelatin

Eric Dickinson; R. Miller; V. N. Izmailova; G. P. Yampolskaya; S. M. Levachev; S. R. Derkatch; Z. D. Tulovskaya; N. G. Voronko

Food Colloids. Interactions, Microstructure and Processing | 2005

Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception

Eric Dickinson; H. Luyten; Wim Lichtendonk; Eva M. Castro; Jendo Visser; Ton van Vliet

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Collaboration

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Ton van Vliet

Wageningen University and Research Centre

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R. Miller

Max Planck Society

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Alan R. Mackie

University of Leeds

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Peter J. Wilde

University of Udine

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Victor J. Morris

Norwich Research Park

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Cecilio Carrera Sánchez

University of Seville

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Christophe Schmitt

Nestlé

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D.A. Ledward

University of Reading

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Fiona A. Husband

Norwich Research Park

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Martin E. Leser

Nestlé

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