Authors: DICKINSON E SEMENOVA MG ANTIPOVA AS PELAN EG

Citation: E. Dickinson et al., EFFECT OF HIGH-METHOXY PECTIN ON PROPERTIES OF CASEIN-STABILIZED EMULSIONS, Food hydrocolloids, 12(4), 1998, pp. 425-432

Authors: PENDERS MHGM SCOLLARD DJP NEEDHAM D PELAN EG DAVIES AP

Citation: Mhgm. Penders et al., SOME MOLECULAR AND COLLOIDAL ASPECTS OF TEA CREAM FORMATION, Food hydrocolloids, 12(4), 1998, pp. 443-450

Authors: PENDERS MHGM JONES DP NEEDHAM D PELAN EG

Citation: Mhgm. Penders et al., MECHANISTIC STUDY OF EQUILIBRIUM AND KINETIC-BEHAVIOR OF TEA CREAM FORMATION, Food hydrocolloids, 12(1), 1998, pp. 9-15

Authors: DICKINSON E PELAN EG

Citation: E. Dickinson et Eg. Pelan, MOLECULAR-DYNAMICS SIMULATION OF COMPETITIVE ADSORPTION OF SPHERICAL-PARTICLES OF DIFFERENT SIZES, Journal of the Chemical Society. Faraday transactions, 89(18), 1993, pp. 3453-3457