SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Rammile Ettelaie, Anna Akinshina, Colloidal interactions induced by overlap of mixed protein+polysaccharide interfacial layers, Food Hydrocolloids, 2014,

    CrossRef

  2. 2
    Su Hung Ching, Bhesh Bhandari, Richard Webb, Nidhi Bansal, Visualizing the interaction between sodium caseinate and calcium alginate microgel particles, Food Hydrocolloids, 2014,

    CrossRef

  3. 3
    Y. Serfert, J. Schröder, A. Mescher, J. Laackmann, M. Q. Shaikh, K. Rätzke, V. Gaukel, H. P. Schuchmann, P. Walzel, H.-U. Moritz, S. Drusch, K. Schwarz, Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface, Journal of Microencapsulation, 2013, 30, 4, 325

    CrossRef

  4. 4
    Xiangyang Li, Yapeng Fang, Glyn O. Phillips, Saphwan Al-Assaf, Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate, Journal of Agricultural and Food Chemistry, 2013, 61, 6, 1388

    CrossRef

  5. 5
    F.A. Perrechil, R.L. Cunha, Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan, Food Hydrocolloids, 2013, 30, 2, 606

    CrossRef

  6. 6
    Moumita Ray, Dérick Rousseau, Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides, Food Research International, 2013, 52, 1, 298

    CrossRef

  7. 7
    Geun Pyo Hong, Sang-Gi Min, Koo Bok Chin, Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions, Meat Science, 2012, 90, 1, 185

    CrossRef

  8. 8
    Min Hu, Yan Li, Eric Andrew Decker, Hang Xiao, David Julian McClements, Impact of Layer Structure on Physical Stability and Lipase Digestibility of Lipid Droplets Coated by Biopolymer Nanolaminated Coatings, Food Biophysics, 2011, 6, 1, 37

    CrossRef

  9. 9
    Bingcan Chen, Hongjun Li, Yangping Ding, Jiajia Rao, Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein–beet pectin complex membranes, Food Research International, 2011, 44, 5, 1468

    CrossRef

  10. 10
    Eric Dickinson, Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures, Food Hydrocolloids, 2011, 25, 8, 1966

    CrossRef

  11. 11
    Sergio Madrigal-Carballo, Amparo O. Vila, Maria Sibaja, Jess D. Reed, Francisco Molina, In vitrouptake of lysozyme-loaded liposomes coated with chitosan biopolymer as model immunoadjuvants, Journal of Liposome Research, 2010, 20, 1, 1

    CrossRef

  12. 12
    Goran T. Vladisavljević, D. Julian McClements, Modification of interfacial characteristics of monodisperse droplets produced using membrane emulsification by surfactant displacement and/or polyelectrolyte electrostatic deposition, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2010, 364, 1-3, 123

    CrossRef

  13. 13
    Hailin Lin, Jinjin Zhou, Cui Yingde, Sundaram Gunasekaran, Synthesis and characterization of pH- and salt-responsive hydrogels based on etherificated sodium alginate, Journal of Applied Polymer Science, 2010, 115, 6
  14. 14
    Dmitry O. Grigoriev, Reinhard Miller, Mono- and multilayer covered drops as carriers, Current Opinion in Colloid & Interface Science, 2009, 14, 1, 48

    CrossRef

  15. 15
    Youling L. Xiong, Antioxidant Peptides,
  16. 16
    M. Golding, Utilizing Dairy Protein Functionality in Food Microstructure Design,