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Publications by Eric Dickinson
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
Comprehensive Reviews in Food Science and Food Safety
Food Science
Evidence for Protein–Polysaccharide Complex Formation as a Result of Dry-Heating of Mixtures
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Preparation and Characterization of Micro/Nano-Emulsions Containing Functional Food Components
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Pickering Emulsions: Preparation Processes, Key Parameters Governing Their Properties and Potential for Pharmaceutical Applications
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Double Emulsions (W/O/W Emulsions): Encapsulation of Plant Bioactives
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Preparation of Double Emulsions Using Hybrid Polymer/Silica Particles: New Pickering Emulsifiers With Adjustable Surface Wettability
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Stability and Common Stability for the Systems of Linear Equations and Its Applications
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Optimization Problems and Algorithms in Double-Layered Food Packing Systems
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The Sonochemical Impact on Food Emulsions
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Control of Emulsification and Demulsification in Food Emulsions
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