School of Food Science and Nutrition

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Eric Dickinson

Honorary Professor
Research section: Food Colloids and Processing

Contact details

Room: 1.23
Tel: +44 (0)113 3432956
Email: E.Dickinson@leeds.ac.uk

Keywords

dairy colloids
emulsions/gels/foams
rheology
adsorbed protein layers
protein–polysaccharide interactions
computer simulation

Photograph of Eric Dickinson

Research interests

Eric Dickinson is an Honorary Research Professor in the School with interests and expertise in the area of food colloids. He was educated in physical chemistry at the University of Sheffield. After postdoctoral posts in California, Leeds and Oxford, he joined the then Procter Department of Food Science as a Lecturer in 1977, and was promoted to Reader in 1988 and a Personal Chair in Food Colloids in 1992. He formally retired from his Personal Chair in 2008, and continues his research activities through publications, external lectures and editorial activities.

Eric is the author/editor of several books, including An Introduction to Food Colloids (Oxford University Press, 1992). He is the Founder and Chairman of the International Steering Committee of the biennial series of European Food Colloid Conferences. He is Associate Editor of the journal Food Hydrocolloids.

Published research includes papers on the following topics:
Properties of milk protein adsorbed layers - interfacial structure of casein and whey protein layers; interaction forces between protein-coated surfaces; theory of electrostatic/sterc stabilization by mixed protein layers; surface shear rheology, including effects of ageing, temperature, and cross-linking.
Flocculation, gelation and creaminess of emulsions — flocculation and acid-induced gelation of caseinate-stabilized emulsions, including effects of protein content, sugars, calcium ions, polysaccharides, surfactants; shear stability of droplets containing fat crystals; sensory perception of creaminess
Adsorption from mixtures of proteins and surfactants — competitive displacement of proteins from the interface by surfactants; surface properties of protein + emulsifier systems; effects of emulsifiers on stability/rheology of protein-based emulsions, including gelled emulsions and whipped emulsions
Proteinpolysaccharide interactions and complexes — effects of protein–polysaccharide interactions on interfacial and emulsion properties; monitoring of phase separation and flocculation with confocal microscopy; high-pressure processing effects; protein–polysaccharide Maillard conjugates as emulsifiers
Computer simulation of colloidal systems — application of Monte Carlo, molecular dynamics and Brownian dynamics simulations; numerical modelling of colloidal aggregation, competitive adsorption and protein adsorbed layer properties; comparison with rheology, stability and microscopy experiments

Publications

Chen J; Dickinson E; Moschakis T; Nayebzadeh K Surface topography of heat-set whey protein gels containing NaCl and xanthan, 2007

Nayebzadeh K; Chen J; Dickinson E; Moschakis T Surface Structure Smoothing Effect of Polysaccharide on a Heat-Set Protein Particle Gel Langmuir 22 8873-8880, 2006
DOI:10.1021/la060419o

Moschakis T; Murray BS; Dickinson E Particle Tracking Using Confocal Microscopy to Probe the Microrheology in a Phase-Separating Emulsion Containing Nonadsorbing Polysaccharide Langmuir 22 4710-4719, 2006
DOI:10.1021/la0533258

Rayner CM; Clarke D; Murray BS; Dickinson E Stabilization of carbon dioxide-in-water emulsions by proteins Chemical Communications 1410-1412, 2006

Kerstens SLH; Murray BS; Dickinson E Microstructure ofβ-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: Influence of heating Journal of Colloid and Interface Science 296 332-341, 2005
DOI:10.1016/j.jcis.2005.08.046

Ettelaie R; Dickinson E; Du Z; Murray BS Disproportionation of clustered protein-stabilized bubbles at planar air–water interfaces Journal of Colloid and Interface Science 263 47-58, 2003
DOI:10.1016/S0021-9797(03)00214-5

Soderberg IM; Dickinson E; Murray BS Coalescence stability of gas bubbles subjected to rapid pressure change at a planar air/water interface Colloids and Surfaces B: Biointerfaces 30 237-248, 2003
DOI:10.1016/S0927-7765(03)00098-5

Dickinson E Colloidal aggregation: mechanisms and implications In Food Colloids, Biopolymers and Materials , 2003

Akhtar M; Flugel S; Dickinson E Emulsion-stabilizing properties of protein-dextran conjugates, 2003

Pugnaloni LA; Ettelaie R; Dickinson E Growth and aggregation of surfactant islands during the displacement of an adsorbed protein monolayer: a Brownian dynamics simulation study Colloids and Surfaces B: Biointerfaces 31 149-157, 2003
DOI:10.1016/S0927-7765(03)00134-6

Akhtar M; Dickinson E Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations Colloids and Surfaces B: Biointerfaces 31 125-132, 2003
DOI:10.1016/S0927-7765(03)00049-3

Dickinson E Food Colloids...drifting into the age of nanoscience Current Opinion in Colloid and Interface Science 8 346-348, 2003

Murray BS; Dickinson E; Du Z; Ettelaie R; Maisonneuve K; Soderberg IM Measurement of bubble instability under conditions of rapid pressure change In Food Colloids, Biopolymers and Materials , 2003

Dickinson E; Eliot C Aggregated casein gels: interactions, rheology and microstructure In Proceedings of 3rd International Symposium on Food Rheology and Structure , 2003

Dickinson E; Radford SJ; Golding M Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant Food Hydrocolloids 17 211-220, 2003
DOI:10.1016/S0268-005X(02)00055-3

Eliot C; Dickinson E Thermoreversible gelation of casein-stabilized emulsions at around body temperature International Dairy Journal 13 679-684, 2003
DOI:10.1016/S0958-6946(03)00070-0

Dickinson E; Eliot C Defining the conditions for heat-induced gelation of a caseinate-stabilized emulsion Colloids and Surfaces B: Biointerfaces 29 89-97, 2003
DOI:10.1016/S0927-7765(02)00146-7

Belyakova LE; Antipova AS; Semenova MG; Dickinson E; Matia-Merino LM; Tsapkina EN Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation Colloids and Surfaces B: Biointerfaces 31 31-46, 2003
DOI:10.1016/S0927-7765(03)00041-9

Dickinson E; van Vliet T Food Colloids, Biopolymers and Materials, 2003

Babin H; Dickinson E; Chisholm H; Beckett S Rheology and sedimentation studies of sugar particle dispersions in food oils In Proceedings of 3rd International Symposium on Food Rheology and Structure , 2003

Dickinson E Hydrocolloids at interfaces and the influence on the properties of dispersed systems Food Hydrocolloids 1 25-39, 2003
DOI:10.1016/S0268-005X(01)00120-5

Dickinson E; Eliot C Emulsion stability: flocculation, interactions and rheology., 2003

Abbasi S; Dickinson E Interaction of micellar casein and i-carrageenan: influence of high pressure High Pressure Research 23 71-75, 2003

Pugnaloni LA; Ettelaie R; Dickinson E Do mixtures of proteins phase separate at interfaces? Langmuir 19 1923-1926, 2003
DOI:10.1021/la026874b

Dickinson E Interfacial, emulsifying and foaming properties of milk proteins In Advanced Chemistry -1.Proteins , 2003

Gohtani S; Ritzoulis C; Dickinson E Effects of surfactants on rheological properties of acid-induced sodium caseinate emulsion gels In Food Colloids, Biopolymers and Materials , 2003

Mackie AR; Gunning AP; Pugnaloni LA; Dickinson E; Wilde PJ; Morris VJ Growth of surfactant domains in protein films Langmuir 19 6032-6038, 2003
DOI:10.1021/la034409o

Eliot C; Radford SJ; Dickinson E Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in-water emulsions In Food Colloids, Biopolymers and Materials , 2003

Du Z; Murray BS; Ettelaie R; Dickinson E; Bos M; van Vliet T Disproportionation in systems of protein-stabilized gas bubbles In Proceedings of 3rd International Symposium on Food Rheology and Structure , 2003

Du Z; Bilbao-Montoya MP; Binks BP; Dickinson E; Ettelaie R; Murray BS Outstanding stability of particle-stabilized bubbles Langmuir 19 3106-3108, 2003
DOI:10.1021/la034042n

Dickinson E; Ettelaie R; Murray BS; Du Z Kinetics of Disproportionation of Air Bubbles beneath a Planar Air–Water Interface Stabilized by Food Proteins Journal of Colloid and Interface Science 252 202-213, 2002
DOI:10.1006/jcis.2002.8405

Antipova AS; Dickinson E; Murray BS; Semenova MG On the effect of calcium ions on the sticking behaviour of casein-coated particles in shear flow Colloids and Surfaces B: Biointerfaces 27 123-131, 2002

Koh MWW; Matia-Merino LM; Dickinson E Rheology of acid-induced sodium caseinate gels containing added gelatin Food Hydrocolloids 16 619-623, 2002

Dickinson E; Matia-Merino LM Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels Food Hydrocolloids 16 321-331, 2002
DOI:10.1016/S0268-005X(01)00105-9

Akhtar M; Dickinson E; Mazoyer J; Langendorff V Emulsifying properties of depolymerized citrus pectin: role of protein fraction In Gums and Stabilisers for the Food Industry -11 , 2002

Akhtar M; Dickinson E; Mazoyer J; Langendorff V Emulsion stabilizing properties of depolymerized pectin Food Hydrocolloids 16 249-256, 2002
DOI:10.1016/S0268-005X(01)00095-9

Abbasi S; Dickinson E High-pressure-induced rheological changes of low-methoxyl pectin + micellar casein mixtures Journal of Agricultural and Food Chemistry 50 3559-3565, 2002
DOI:10.1021/jf011623e

Murray BS; Campbell I; Dickinson E; Maisonneuve K; Nelson PV; Soderberg IM Technique for studying the effects of rapid surface expansion on bubble stability Langmuir 18 5007-5014, 2002
DOI:10.1021/la025555h

Akhtar M; Dickinson E; Mazoyer J; Langendorff V Emulsion-stabilizing properties of depolymerized pectin: effects of pH, oil type and calcium ions In Plant Biopolymer Science: Food and Non-food Applications , 2002

Abbasi S; Dickinson E Influence of high-pressure treatment on gelation of skim milk powder + low methoxyl pectin dispersions High Pressure Research 22 643-647, 2002

Dickinson E Editorial overview: food colloids Current Opinion in Colloid and Interface Science 7 410-412, 2002

Semenova MG; Chen J; Dickinson E; Murray BS; Whittle M Sticking of protein-coated particles in a shear field Colloids and Surfaces B: Biointerfaces 22 237-244, 2001
DOI:10.1016/S0927-7765(01)00193-X

Dickinson E Milk protein interfacial layers and the relationship to emulsion stability and rheology Colloids and Surfaces B: Biointerfaces 20 197-210, 2001
DOI:10.1016/S0927-7765(00)00204-6

Babin H; Dickinson E Influence of transglutaminase treatment on the thermoreversible gelation of gelatin Food Hydrocolloids 15 271-276, 2001
DOI:10.1016/S0268-005X(01)00025-X

Akhtar M; Dickinson E Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers In Food Colloids: Fundamentals in Formulation , 2001

Dickinson E; Lopez G Comparison of the emulsifying properties of fish gelatin and commercial milk proteins Journal of Food Science 66 118-123, 2001

Dickinson E; Semenova MG; Belyakova LE; Antipova AS; Il'in MM; Tsapkina EN; Ritzoulis C Analysis of light scattering data on the calcium ion sensitivity of caseinate solution thermodynamics: relationship to emulsion flocculation Journal of Colloid and Interface Science 239 87-97, 2001
DOI:10.1006/jcis.2001.7480

Dickinson E; Miller R Food Colloids: Fundamentals of Formulation, 2001

Dickinson E; Murray BS; Whittle M; Chen J Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear flow In Food Colloids: Fundamentals of Formulation , 2001

Whittle M; Dickinson E On simulating colloids by dissipative particle dynamics: issues and complications Journal of Colloid and Interface Science 242 106-109, 2001
DOI:10.1006/jcis.2001.7759

Galazka VB; Dickinson E; Ledward DA Influence of high-pressure processing on protein-polysaccharide interactions in emulsions, 2001

Dickinson E; Krishna S Aggregation in a concentrated model protein system: a mesoscopic simulation of beta-casein self-assembly Food Hydrocolloids 15 107-115, 2001
DOI:10.1016/S0268-005X(00)00057-6

Chen J; Dickinson E; Lee HS; Lee WP Protein-based emulsion gels: effects of interfacial properties and temperature In Food Colloids: Fundamentals of Formulation , 2001

Davies E; Dickinson E; Bee RD Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides International Dairy Journal 11 827-836, 2001
DOI:10.1016/S0958-6946(01)00097-8

Abbasi S; Dickinson E Influence of sugars on high-pressure induced gelation of skim milk dispersions Food Hydrocolloids 15 315-319, 2001
DOI:10.1016/S0268-005X(01)00019-4

Dickinson E Milk protein adsorbed layers and the relationship to emulsion stability and rheology In Proceedings of International Conference on Colloid and Surface Science , 2001

Ritzoulis C; Dickinson E; Povey MJW; Wang Y Ultrasonic studies of the development of flocculation in mixed sodium caseinate and Tween 20 emulsions Progress in Colloid and Polymer Science 118 132-135, 2001