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Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active

Food hydrocolloids for health, 2021, Vol.1, p.None-None, Article 100024

2021

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Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system

Soft matter, 2019-02, Vol.15 (8), p.1879-1889

2019

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3D printing of kappa-carrageenan emulsion gels

Food hydrocolloids for health, 2021, Vol.1, p.100044, Article 100044

2021

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Use of Alginate Fluid Gel Microparticles to Modulate the Release of Hydrophobic Actives

Chemical engineering transactions, 2019-05, Vol.74

2019

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Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance

Food hydrocolloids for health, 2021, Vol.1, p.None-None, Article 100040

2021

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Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds

Food hydrocolloids, 2016-02, Vol.53, p.249-260

2016

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Designing colloidal structures for micro and macro nutrient content and release in foods

Faraday discussions, 2012-01, Vol.158, p.37-49

2012

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Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part I: Pickering stabilisation functionality

Colloids and surfaces. A, Physicochemical and engineering aspects, 2022-12, Vol.654, p.130135, Article 130135

2022

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Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part II: active carrying/delivery functionality

Colloids and surfaces. A, Physicochemical and engineering aspects, 2023-02, Vol.659, p.130787, Article 130787

2023

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A flow velocity dependence of dynamic surface tension in Plateau borders of foam

Journal of colloid and interface science, 2020-08, Vol.573, p.348-359

2020

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O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration

Colloids and surfaces. A, Physicochemical and engineering aspects, 2020-08, Vol.599, p.124916, Article 124916

2020

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3D printing of edible hydrogels containing thiamine and their comparison to cast gels

Food hydrocolloids, 2021-07, Vol.116, p.106550, Article 106550

2021

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The performance of rotating membrane emulsification in the presence of baffles: Insights from flux experiments, microstructural analysis, and positron emission particle tracking

Chemical engineering science, 2024-02, Vol.284, p.119476, Article 119476

2024

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Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications

Food hydrocolloids, 2016-02, Vol.53, p.311-319

2016

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Impact of Pickering Intervention on the Stability of W 1 /O/W 2 Double Emulsions of Relevance to Foods

Langmuir, 2019-11, Vol.35 (47), p.15137-15150

2019

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Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods

Langmuir, 2019-11, Vol.35 (47), p.15137-15150

2019

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Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid

Food chemistry, 2024-11, Vol.457, p.140399, Article 140399

2024

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Food-grade Pickering emulsions stabilised with solid lipid particles

Food & function, 2016-06, Vol.7 (6), p.2712-2721

2016

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Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels

Food hydrocolloids, 2022-11, Vol.132, p.107852, Article 107852

2022

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Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

Food hydrocolloids, 2017-10, Vol.71, p.282-289

2017

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Editorial - 2nd UK Hydrocolloids Conference

Food hydrocolloids, 2017-10, Vol.71, p.270-270

2017

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Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification

Colloids and surfaces. A, Physicochemical and engineering aspects, 2019-05, Vol.568, p.481-492

2019

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The role of surface active species in the fabrication and functionality of edible solid lipid particles

Journal of colloid and interface science, 2017-08, Vol.500, p.228-240

2017

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Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study

Journal of colloid and interface science, 2021-04, Vol.587, p.644-649

2021

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Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active

Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system

3D printing of kappa-carrageenan emulsion gels

Use of Alginate Fluid Gel Microparticles to Modulate the Release of Hydrophobic Actives

Propolis particles incorporated in aqueous formulations with enhanced antibacterial performance

TKPlate 1.0: An Open‐access platform for toxicokinetic and toxicodynamic modelling of chemicals to implement new approach methodologies in chemical risk assessment

Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds

Designing colloidal structures for micro and macro nutrient content and release in foods

Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part I: Pickering stabilisation functionality

Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part II: active carrying/delivery functionality

A flow velocity dependence of dynamic surface tension in Plateau borders of foam

O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration

3D printing of edible hydrogels containing thiamine and their comparison to cast gels

The performance of rotating membrane emulsification in the presence of baffles: Insights from flux experiments, microstructural analysis, and positron emission particle tracking

Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications

Impact of Pickering Intervention on the Stability of W 1 /O/W 2 Double Emulsions of Relevance to Foods

Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods

Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid

Food-grade Pickering emulsions stabilised with solid lipid particles

Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels

Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes

Editorial - 2nd UK Hydrocolloids Conference

Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification

The role of surface active species in the fabrication and functionality of edible solid lipid particles

Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study

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