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1

Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distribution

Eric Dickinson, Vanda B. Galazka, Douglas M.W. Anderson

Journal:

Carbohydrate Polymers

Year:

1991

Language:

english

File:

PDF, 479 KB

english, 1991

2

Emulsifying behaviour of gum arabic. Part 2: Effect of the gum molecular weight on the emulsion droplet-size distribution

Eric Dickinson, Vanda B. Galazka, Douglas M.W. Anderson

Journal:

Carbohydrate Polymers

Year:

1991

Language:

english

File:

PDF, 388 KB

english, 1991

3

High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate

VANDA B. GALAZKA, DAVE A. LEDWARD, ERIC DICKINSON, KEITH R. LANGLEY

Journal:

Journal of Food Science

Year:

1995

Language:

english

File:

PDF, 383 KB

english, 1995

4

Bridging flocculation induced by competitive adsorption: implications for emulsion stability

Dickinson, Eric, Galazka, Vanda B.

Journal:

Journal of the Chemical Society Faraday Transactions

Year:

1991

Language:

english

File:

PDF, 911 KB

english, 1991

5

Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment

Vanda B Galazka, Eric Dickinson, Dave A Ledward

Journal:

Journal of the Science of Food and Agriculture

Year:

2000

Language:

english

File:

PDF, 216 KB

english, 2000

6

Protein functionality in food systems: Edited by Navam S. Hettiarachchy & Gregory R. Ziegler. Marcel Dekker, New York. inc. 1994. pp. xii + 519. ISBN 0 8247 9197 5. US$ 150.00

Vanda B. Galazka

Journal:

Year:

1995

Language:

english

File:

PDF, 300 KB

english, 1995

7

Food Emulsions—third edition, revised and expanded: Ed. S. E. Friberg and K. Larsson, Marcel Dekker, New York, 1997. ISBN 0-8247-9983-6, xii + 582 pp., Price: U$ 175.00

Vanda B. Galazka

Journal:

Year:

1998

Language:

english

File:

PDF, 211 KB

english, 1998

8

Influence of high pressure processing on protein solutions and emulsions

Vanda B Galazka, Eric Dickinson, Dave A Ledward

Journal:

Current Opinion in Colloid & Interface Science

Year:

2000

Language:

english

File:

PDF, 603 KB

english, 2000

9

High pressure unfolding of ovalbumin

Drummond Smith, Vanda B. Galazka, Nicholas Wellner, Ian G. Sumner

Journal:

International Journal of Food Science & Technology

Year:

2000

Language:

english

File:

PDF, 5.06 MB

english, 2000

10

SURFACE PROPERTIES OF PROTEIN LAYERS ADSORBED FROM MIXTURES OF GELATIN WITH VARIOUS CASEINS

VANDA B. GALAZKA, ERIC DICKINSON

Journal:

Journal of Texture Studies

Year:

1995

Language:

english

File:

PDF, 447 KB

english, 1995

11

Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides

Eric Dickinson, Vanda B. Galazka

Journal:

Food Hydrocolloids

Year:

1991

Language:

english

File:

PDF, 1017 KB

english, 1991

12

Effect of high pressure on the emulsifying behaviour of β-lactoglobulin

Vanda B. Galazka, Eric Dickinson, Dave A. Ledward

Journal:

Food Hydrocolloids

Year:

1996

Language:

english

File:

PDF, 821 KB

english, 1996

13

Effect of high-pressure on surface behaviour of adsorbed films formed from mixtures of sulfated polysaccharides with various proteins

Vanda B. Galazka, Eric Dickinson, Dave Ledward

Journal:

Innovative Food Science & Emerging Technologies

Year:

2000

Language:

english

File:

PDF, 151 KB

english, 2000

14

Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate

Galazka, Vanda B., Ledward, Dave A., Sumner, Ian G., Dickinson, Eric

Journal:

Journal of Agricultural and Food Chemistry

Year:

1997

Language:

english

File:

PDF, 231 KB

english, 1997

15

Food Colloids || High Pressure Processing of β-Lactoglobulin and Bovine Serum Albumin

Galazka, Vanda B.

Year:

2004

Language:

english

File:

PDF, 1.54 MB

english, 2004

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