Brent Murray. Contact details. Keywords. Professor of Food Colloids and Director of Research Research section: Food Colloids and Processing

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1 1 Brent Murray Professor of Food Colloids and Director of Research Research section: Food Colloids and Processing Contact details Room: 1.24 Tel: +44 (0) Keywords emulsions foams proteins polysaccharides surfactants interfacial rheology Research interests Brent Murray is Professor of Food Colloids in the Department, appointed as lecturer in January Prior to this he spent 3 years in ICI's corporate colloid research group (UK) and 3 years in the Department of Physical Chemistry Colloid Group, at the University of Melbourne. Brent's principal research interests are as follows: Measurement of colloidal interaction forces between particles, e.g., emulsion droplets, via atomic force microscopy (AFM) and particle collision techniques, to enable predictions of emulsion rheology and stability, etc Measurements of interfacial rheology and interfacial phase behaviour of adsorbed biopolymer/biosurfactant films in relation to emulsion and foam formation and stability, including use of Brewster angle microscopy Development of methods for measuring the adsorption/desorption and conformation of biopolymers/biosurfactants at oil-water and air-water interfaces, such as Langmuir trough methods Applications of confocal microscopy, bulk rheology and particle tracking techniques to understand the relationship between colloidal microstructure and bulk texture Particle-stabilized foams and emulsions Biopolymer complex formation as a route to novel encapsulation, emulsification and controlled delivery of functional food ingredients Non-food uses of food materials in colloid and surface science technology The laboratory is equipped for this work with various specialist pieces of equipment including: interfacial rheometers, surface tension apparatus, Langmuir troughs, Brewster angle microscope, atomic force microscope (AFM), confocal laser scanning microscope, controlled stress rheometers, specialized bubble-forming rigs and pressure drop apparatus for foam stability measurements, excellent computing facilities. This work has been sponsored by UK research councils, EU funding and in collaboration with a number of large national and international food companies. Post-doctoral fellows are very welcome to discuss related projects, funded for example via, UK Research Councils (BBSRC and EPSRC) the European Union (e.g., EU Marie Curie schemes) or the Royal Society, etc.

2 2 PUBLICATIONS by Prof. Brent S. Murray (In approximate reverse chronological order) Firoozmand, H., Murray, B. S. and Dickinson, E. (2011) Food Hydrocolloids. Microstructure and elastic modulus of mixed gels of gelatin + oxidized starch: Effect of ph. Akhtar, M., Chan, P., Safriani, N., Murray, B.S., Clayton, G. (2011). Journal of Food Processing & Technology, 2, 108. Concentration of Apple Juice Using Spinning Disc Reactor Technology. DOIdoi: / Chen, J., Gaikwad, V., Holmes, M., Murray, B. S., Povey, M. J. W., Wang, Y.and Zhang, Y. (2011) Food and Function. Development of a simple model device for in vitro gastric digestion investigation. DOI: /c0fo00159g Zijun Luo, Z., Murray, B. S., Yusoff, A., Morgan, M. R. A., Povey, M. J. W. and Day, A. J. (2011) J. Agric. Food Chem., 59, Particle-stabilizing effects of flavonoids at the oil water interface. Murray, B. S., Durga, K., Yusoff, A. and Stoyanov, S. D. (2011) Food Hydrocolloids, 25, Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins. Murray, B. S. (2011) Adv. Colloid Interface Sci., 165, 2 6. Eric Dickinson Pioneer of Food Colloids. Murray, B. S. (2011) Rheological properties of protein films. Current Opinion Colloid Interface Sci.,16, Yusoff, A. and Murray, B. S. (2010) Food Hydrocolloids, 25, Modified starch granules as particle-stabilizers of oil-in-water emulsions. Moschakis, M., Murray, B. S. and Dickinson, E. (2010) J. Colloid Interface Sci., 345, On the kinetics of acid sodium caseinate gelation using particle tracking to probe the microrheology. Moschakis, M., Murray, B. S. and Biliaderis, C. G. (2010) Food Hydrocolloids, 24, Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions. Jourdain, L. S., Christophe Schmitt, C., Leser, M. E., Murray, B. S. and Dickinson, E. (2009) Langmuir, 25, Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil water interface. Firoozmand, H., Murray, B. S. and Dickinson, E. (2009) Langmuir 25, structuring in a phase-separating mixed biopolymer solution containing colloidal particles. Interfacial Firoozmand, H. Murray, B. S. and Dickinson, E. (2009) Food Hydrocolloids, 23, Microstructure and rheology of phase-separated gels of gelatin + starch. Murray, B. S., Dickinson, E. and Wang, Y. (2009) Food Hydrocolloids, 23, Bubble stability

3 3 in the presence of oil emulsion droplets: influence of surface shear versus dilatational rheology. Murray, B. S., Xu, R. and Dickinson, E. (2009) Food Hydrocolloids, 23, Brewster angle microscopy of adsorbed protein films at air-water and oil-water interfaces after compression, expansion and heat processing. Murray, B. S. (2008) in Gums and Stabilizers for the Food Industry 14; Williams,P.A. and Phillips,G.O. (Eds.), The Royal Society of Chemistry, Cambridge. Controlling emulsion stability: microstructural and microrheological origins of flocculating systems. Dickinson, E., Murray, B. S. and Allen, K. E. (2008) Ann. Trans. Nordic Rheology Society, vol. 16. Protein-stabilized emulsions and whipped emulsions: aggregation and rheological aspects. Allen, K. E., Murray, B. S. and Dickinson, E.(2008) Int. Dairy J., 18, Whipped cream-like systems based on acidified caseinate-stabilized oil-in-water emulsions. Xu, R., Dickinson, E., Murray, B. S. (2008) Langmuir, 24, Morphological changes in adsorbed protein films at the oil-water interface subjected to compression, expansion and heat processing. Allen, K. E., Murray, B. S. and Dickinson, E. (2008) Food Hydrocolloids, 22, Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid. Murray, B. S. (2007) Curr Opinion Colloid Interface Sci. 12, Stabilization of bubbles and foams. Portner, D. C., Murray, B. S. and Leuschner, R. G. K. (2007) Cryobiology 54, Optimising the viability during storage of freeze-dried cell preparations of Campylobacter jejuni. Xu, R., Dickinson, E. and Murray, B. S. (2007) Langmuir, 23, Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed via by Brewster angle microscopy. Firoozmand, H. Murray, B. S. and Dickinson, E. (2007) Langmuir 23, Fractal-type Particle Gel Formed from Gelatin + Starch Solution Mussone, P. G.; Murray, B. S. and Miller, A. F. (2007) Langmuir 23, Irreversible collapse of poly(vinyl stearate) monolayers at the air-water interface. Kostakis, T., Ettelaie, R. and Murray B. S. (2007). Enhancement of stability of bubbles to disproportionation using hydrophilic silica particles mixed with surfactants or proteins. In "Food Colloids: Self-Assembly and Material Science" (E. Dickinson and M. Leser, Eds.), Royal Society of Chemistry, Cambridge, chap. 24, pp Dickinson, E., Murray B. S. and Moschakis, T. (2007). Particle tracking as a probe of microrheology in food colloids. In "Food Colloids: Self-Assembly and Material Science" (E. Dickinson and M. Leser, Eds.), Royal Society of Chemistry, Cambridge, chap. 20, pp Murray B. S., Cox, A. Dickinson, E., Nelson, P. V. and Wang, Y. (2007). Coalescence of expanding bubbles: effects of protein type and included oil droplets in "Food Colloids: Self-Assembly and Material

4 4 Science" (E. Dickinson and M. Leser, Eds.), Royal Society of Chemistry, Cambridge, chap. 25, pp Moschakis, T., Murray, B. S. and Dickinson, E. (2006) in Gums and Stabilizers for the Food Industry 13; Williams,P.A. and Phillips,G.O. (Eds.), The Royal Society of Chemistry, Cambridge, p Microstructural evolution of viscoelastic emulsions stabilized by sodium caseinate and pectin. Kerstens, S., Mugnier, C., Murray, B. S., Dickinson, E. (2006) Food Biophysics. 1, Influence of anionic and cationic surfactant on the microstructure of heat set β-lactoglobulin-stabilized emulsion gels containing excess free protein. Akhtar, M., Murray, B. S. and E. Dickinson. (2006) Food Hydrocolloids 20, Perception of Creaminess of Model Oil-in-Water Dairy Emulsions: Influence of the Shear-Thinning Nature of a Viscosity-Controlling Hydrocolloid, Moschakis, T., Murray, B. S. and Dickinson, E. (2006) Langmuir 22, Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing non-adsorbing polysaccharide. Dickinson, E., Akhtar, M. and Murray, B. S. (2006). Proceedings of the 4th International Symposium on Food Rheology and Structure February. Perception of the creaminess of dairy emulsions of well-defined droplet size and controlled rheology. Dickinson, E. and Murray, B. S. (2006) Proceedings of the 4th International Symposium on Food Rheology and Structure February. Stabilization of bubbles and foams by adsorbed proteins and nanoparticles. Kerstens, S., Murray, B. S. and Dickinson, E. Microstructure of β-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: influence of heating. (2006) J. Colloid Interface Sci. 296, Adam Macierzanka, A, Szeląg, H., Moschakis, T. and Murray, B. S. (2006) Langmuir, 22, Phase transitions and microstructure of model emulsion systems prepared with acylglycerols / zinc stearate emulsifier. Shishikura, Y., Khokhar, S. and Murray, B. S. (2006) J. Agric. Food Chem. 54, Effects of tea polyphenols on emulsification of olive oil in a small intestine model system. Murray, B. S., Dickinson, E., Clarke, D. A. and Rayner, C. M. (2006) Chem. Comm Stabilization of carbon dioxide-in-water emulsions by proteins. Kostakis, T, Murray, B. S. and Ettelaie, R. (2006) Langmuir, 22, The effect of high salt concentrations on the stabilization of bubbles by silica particles. Allen, K. E., Dickinson, E. and Murray, B. S. (2006) Lebensm.-Wiss. Technol. 39, Acidified Sodium Caseinate Emulsion Foams Containing Liquid Fat: A Comparison with Whipped Cream. Murray, B. S., Dickinson, E., Gransard, C. and Söderberg, I. (2006) Food Hydrocolloids 20,

5 5 Effect of thickeners on the coalescence of protein-stabilized air bubbles undergoing a pressure drop. Murray, B. S., Dickinson, E. Lau, C. K. and Schmidt, E. (2005) Langmuir 21, Coalescence stability of protein-stabilized bubbles when undergoing expansion at a simultaneously expanding planar air-water interface. Moschakis, T., Murray, B. S. and Dickinson, E. (2005) J. Colloid Interface Sci. 284, Microstructural evolution of viscoelastic emulsions stabilized by sodium caseinate and xanthan gum. Ettelaie, R., Dickinson and Murray, B. S. (2005). Self-Consistent-Field Studies of Mediated Steric Interactions in Mixed Protein+Polysaccharide Solutions in "Food Colloids: Interactions, Microstructure and Processing" (E. Dickinson, Ed.), Royal Society of Chemistry, Cambridge, pp Murray, B. S., Dickinson, E., Du, Z., Ettelaie, R., Kostakis, T. and Vallet, J. (2005) Disproportionation kinetics of air bubbles stabilized by food proteins and nanoparticles in "Food Colloids: Interactions, Microstructure and Processing" (E. Dickinson, Ed.), Royal Society of Chemistry, Cambridge, pp Akhtar, M., Stenzel, J., Murray, B. S. and Dickinson, E. (2005) Food Hydrocolloids 19, Factors Affecting the Perception of Creaminess of Oil-in-Water Emulsions. Kerstens, S., Murray, B. S. and Dickinson, E. (2005) Food Hydrocolloids 19, Confocal microscopy of heat-induced aggregation and gelation of -lactoglobulin in presence of non-ionic surfactant. Murray, B. S. and Ettelaie, R. (2004) Curr Opinion Colloid Interface Sci. 9, Foam stability: proteins and nanoparticles. Dickinson, E., Ettelaie, R., Kostakis, T. and Murray, B. S. (2004) Langmuir 20, Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles Du, Z., Murray, B. S., Ettelaie, R., Dickinson, E., Bos, M. and van Vliet, T.. Disproportionation in Systems of Protein-Stabilized Gas Bubbles. Proceedings of the 3rd International Symposium on Food Rheology and Structure (2003) Ettelaie, R., Murray, B. S. and James, E. L..(2003) Colloids Surf. B 31, Protein mediated steric interactions: role of block size and addition of hydrophilic side chains. Borbás, R., Murray, B. S., Kiss, E., Colloids Surf. A. (2003) 213, Interfacial rheological behaviour of proteins in two liquid systems with low interfacial tension. Söderberg, I., Dickinson, E. and Murray, B. S. (2003) Colloids Surf. B., 30, Coalescence stability of gas bubbles subjected to rapid pressure change at a planar air/water interface. Du, Z., Bilbao-Montoya, M. P., Binks, B. P., Dickinson, E., Ettelaie, R. and Murray, B. S. (2003) Langmuir, 19, Outstanding stability of particle-stabilized bubbles. Ettelaie, R., Dickinson, E., Du, Z. and Murray, B. S. Disproportionation of clustered protein-stabilized bubbles at planar air-water interfaces. J. Colloid Interface Sci. 2003, 263,

6 6 Borbas, R., Kiss, E. and Murray, B. S., Interfacial rheology and interfacial gelation partitioning. (2003) In Food Colloids, Biopolymers and Materials, Dickinson, E. and van Vliet, T. (Ed), Royal Society of Chemistry, Cambridge,pp Murray, B. S., Dickinson, E., Du, Z., Ettelaie, R., Maisonneuve, K. and Söderberg, I. (2003). pp Measurement of bubble instability under conditions of rapid pressure changes. In Food Colloids, Biopolymers and Materials, Dickinson, E. and van Vliet, T. (Ed), Royal Society of Chemistry, Cambridge, pp Murray, B. S., Cattin, B., Schüler, E. and Sonmez, Z. O. (2002) Langmuir 18, The Response of Adsorbed Protein Films to Rapid Expansion. Murray, B. S. (2002) Curr. Opp. Colloid Interface Sci. 7, Interfacial rheology of food emulsifiers and proteins. Dickinson, E., Ettelaie, R., Murray, B. S., Du, Z. (2002) J Colloid Interface Sci, 252, Kinetics of disproportionation of air bubbles beneath a planar air-water interface stabilised by food proteins. Murray, B. S., Campbell, I., Dickinson, E., Maisonneuve, K., Nelson, P. V. and Söderberg, I. (2002). Langmuir 18, A Novel Technique for Studying the Effects of Rapid Surface Expansion on Bubble Stability. Garofalakis, G. and Murray, B. S. (2002). Langmuir, 18 (12), Surface pressure isotherms, dilatational rheology and Brewster angle microscopy of insoluble monolayers of sugar monoesters. Antipova, A. S., Dickinson, E., Murray, B. S. and Semenova, M. G. (2002). Colloids Surf. B 27, On the effect of calcium ions on the sticking behaviour of Casein-Coated particles in shear flow. Semenova, M. G., Chen, J., Dickinson, E., Murray, B. S. and Whittle, M. (2001). Colloids Surf. B 22, Sticking of Protein-Coated Particles in a Shear Field. Willats, W. G. T, Orfila, C., Limberg, G., Buchholt, H. C., van Alebeek, G. J. W. M., Voragen, A. G. J., Marcus, S. E., Christensen, T. M. I. E, Mikkelsen, J. D., Murray, B. S., Knox, J. P. (2001) Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls - Implications for pectin methyl esterase action, matrix properties, and cell adhesion. J. Biol. Chem. 276 (22), Garofalakis, G. and Murray, B. S. (2001) Dilatational rheology and foaming properties of sucrose monoesters in the presence of -lactoglobulin. Colloids Surf. B, 21, Morton, P. A. J. and Murray, B. S. (2001) Acid Beverage Floc: Protein-Saponin Interactions and an Unstable Emulsion Model. Colloids Surf. B 21, Dickinson, E., Murray, B. S.,Whittle, M. and Chen, J. Dynamic interactions between adsorbed protein layers from colloidal particle scattering in shear flow. In Food Colloids, Fundamentals of Formulation, Dickinson, E. and Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp (2001). Murray, B. S., Liang, H.-J., Bone, S. and Consuelo López-Díez, E. (2001) The effects of sugars in protecting the functional properties of dried proteins. In Food Colloids, Fundamentals of Formulation,

7 7 Dickinson, E. and Miller, R. (Eds.), Royal Society of Chemistry, Cambridge, pp Whittle, M., Murray, B. S., Chen, J. and Dickinson, E. (2000) Langmuir, 16, Simulation and experiemnts on colloidal particle capture in a shear field. Garofalakis, G., Murray, B. S. and Sarney, D. B. (2000) J. Colloid Interface Sci., 229, Surface activity and critical aggregation concentrations of pure sugar esters with different sugar headgroups. Casanova, H., Chen, J., Dickinson, E., Murray, B. S., Nelson, P. V and Whittle, M. (2000) Phys. Chem. Chem. Phys., 2, Dynamic colloidal interactions between protein-stabilised particles - experiment and simulation. Murray, B. S. and Deshaires, C. (2000) J. Colloid Interface Sci., 227, fouling of metal surfaces via a quartz crystal microbalance. Monitoring protein Murray, B. S. and Liang, H.-.J (2000) Langmuir, 16, stabilisation of -lactoglobulin when dried with trehalose. Evidence for conformational Whittle, M., Murray, B. S. and Dickinson, E. (2000) J. Colloid Interface Sci., 225, Simulation of Colloidal Particle Scattering: Sensitivity to Attractive Forces. Roth, S., Murray, B. S. and Dickinson, E. (2000) J.Agric.Food Chem. 48, Interfacial shear rheology of aged and heat-treated -lactoglobulin films: displacement by non-ionic surfactant. Whittle, M., Murray, B. S., Dickinson, E. and Pinfield, V. J. (2000) J. Colloid Interface Sci., 223, Determination of Interparticle Forces by Colloidal Particle Scattering: A Simulation Study. Murray, B. S. and Cros, L.(1999) in "Fouling and Cleaning in Food Processing '98", Wilson, D.I., Fryer. P.J. and Hasting, A.P.M. (Eds.) European Commission, Luxembourg, pp A quartz crystal microbalance study of protein adsorption at gold and hydrophobic gold surfaces. Murray, B. S. and Liang, H.-J. (1999) J. Agric. Food Chem., 47, Enhancement of the foaming properties of protien dried in the presence of trehalose. Liang, H.-J. and Murray, B. S. (1999) "Effects of sugars on the foaming of native and dried proteins." Pages in "Bubbles in Food" Campbell, G. M., Webb, C., Pandiella, S. S. and Niranjan K.(Eds.), American Association of Cereal Chemists, St.Paul, Minnesota, USA. Garofalakis, G. and Murray, B. S., Food Science and Technology Today, 13 (1999) Interactions between -lactoglobulin sucrose stearate at the air-water interface. Murray, B. S. and Garofalakis, G. Colloids Surf B. (1999) 12, Effect of the film aging on the surface properties of -lactoglobulin and -lactoglobulin + sugar surfactant monolayers. Faergemand, M., Murray, B. S., Dickinson, E., Qvist, K. B. (1999) Int. Dairy J. 9, 3-6. Cross-linking of adsorbed casein films with transglutaminase. Murray, B. S., Færgemand, M., Trotereau, M. and Ventura, A. (1998) in Food Emulsions and Foams: Interfaces, Interactions and Stability, Dickinson, E. and Patino, J. M., (Eds.), Royal Society of Chemistry,

8 8 Cambridge, pp Comparison of the dynamic behaviour of protein films at the air-water and oilwater interfaces. Murray, B. S., Lallemant, C. and Ventura, A., Colloids Surf. A. (1998) 143, Dilatational rheology of protein + non-ionic surfactant films at air-water and oil-water interfaces. Murray, B. S., Dickinson, E., McCarney, J. M., Nelson, P. V. and Whittle, M., (1998) Langmuir 14, Observation of dynamic colloidal interaction forces between casein-coated latex particles. Murray, B. S. and Cros, L. (1998) Colloids Surf. B., 10, Adsorption of -lactoglobulin and - casein to metal surfaces and their removal by a non-ionic surfactant, as monitored by a quartz crystal microbalance. Færgemand, M. and Murray, B. S. (1998) J. Agric. Food Chem., 46, Interfacial dilatational properties of milk proteins cross-linked by transglutaminase. Murray, B. S., (1998) in Proteins at Liquid Interfaces, Miller, R. and Möbius, D. (Eds.) Elsevier Science, Amsterdam. Interfacial rheology of mixed food protein and surfactant adsorption layers with respect to emulsion and foam stability Dickinson, E. Murray, B. S. and Pawlowsky, K. (1997) Food Hydrocolloids 11, 507. On the effect of high-pressure treatment on the surface activity of -casein. Færgemand, M. Murray, B. S. and Dickinson, E. (1997) J. Agric. Food Chem. 45, Crosslinking of milk proteins with transglutaminase at the oil-water interface. Murray, B. S., (1997) Prog. Colloid Polym. Sci., 103, Dynamics of Proteins at Air-Water and Oil-Water Interfaces Using Novel Langmuir Trough Methods. Murray, B. S., (1997) Langmuir, 13, Adsorption Kinetics of Non-radiolabelled Lysozyme via Surface Pressure - Area Isotherms Murray, B. S., (1997) Colloids Surf. A, 125, Equilibrium and dynamic surface pressure-area measurements on protein films at air-water and oil-water interfaces. Murray, B. S. and Nelson, P. V. (1996) UK Patent Molecule Compression Apparatus. Murray, B. S. and Nelson, P. V. (1996) Langmuir, 12, A novel Langmuir trough for equilibrium and dynamic measurements on air-water and oil-water monolayers. Murray, B. S. and Dickinson, E. (1996) Food Sci. Technol. International, 2, 131. Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants. Barron, W., Murray, B. S., Scales, P. J., F., Healy, T. W., Dixon, D. R. and Pascoe, M. (1994) Colloids Surf. 88, 129. The streaming current detector - a comparison with conventional electrokinetic techniques. McCulloch, J. K., Fornasiero, D., Perera, J. M., Murray, B. S., Stevens, G. W. and Grieser, F. (1993) J. Colloid Interface Sci. 157, 180. An NMR study on the adsorption of a metal chelating agent at a micelle/water interface.

9 9 Barron, W., Healy, T. W., Scales, P. J., Murray, B. S., Dixon, D. R. and Pascoe, M., Urban Water Research Association of Australia Research Report No. 44. Applications of the streaming current detector in water treatment. Perera, J. M., McCulloch, J. K., Murray, B. S., Grieser, F. and Stevens, G. W. (1992) Langmuir, 8, 366. An attenuated total internal reflection study of the kinetics of metal ion extraction at the decane - aqueous solution interface. Drummond, C. J. and Murray, B. S. (1992) Prog. Colloid Polymer Sci. 88, concentrated isotropic micellar systems. Surface potentials in Murray, B. S., Grieser, F., Healy, T. W. and Scales, P. J. (1992) Langmuir, 8, 217. Spectroscopic and electrokinetic study of the ph dependent ionization and reversible aggregation of Langmuir-Blodgett films. 2. Murray, B. S., Godfrey, J. S., Grieser, F., Healy, T. W., Lovelock, B. and Scales, P. J. (1991) Langmiur, 7, Spectroscopic and electrokinetic study of the ph dependent ionization of Langmiur-Blodgett films. Trau, M., Murray, B. S., Grant, K. and Grieser, F. (1991) J. Colloid Interface Sci., 148, 182. An ellipsometric study of thin films on silica plates formed by alkylchlorosilylation reagents. Murray, B. S., Drummond, C. J., Gale, L., Grieser, F. and White, L. R. (1990) Colloids Surf., 52, 287. Electrostatic surface potentials of cationic and anionic oil-in-water microemulsion droplets free from added electrolyte. Murray, B. S., Drummond, C. J., Grieser, F. and White, L. R. (1990) J. Phys. Chem., 94, Determination of electrostatic surface potentials of oil-in-water microemulsion droplets using a lipoidal acid-base spectroscopic probe. Healy, T. W., Drummond, C. J., Grieser, F. and Murray, B. S. (1990) Langmuir, 6, 506. Electrostatic surface potential and critical micelle concentration relationship for ionic micelles. Dickinson,E., Murray, B. S. and Stainsby,G. (1989) Lebensm.-Wiss. Technol., 22, A rapid, routine method for monitoring creaming behaviour in small samples of food emulsions. Dickinson, E., Elverson, D. J. and Murray, B. S. (1989) Food Hydrcolloids, 3, 101. On the film-forming and emulsion stabilizing properties of gum arabic: dilution and flocculation aspects. Dickinson,E., Murray, B. S., Stainsby,G. and Anderson,D.M.W. (1988) Food Hydrocolloids, 2, 477. Surface activity and emulsifying behaviour of some Acacia gums. Dickinson,E., Murray, B. S. and Stainsby,G.(1988) in Advances in Food Emulsions and Foams; Dickinson,E. (Ed.), Elsevier Applied Science, London, Chpt. 4. Protein adsorption at air-water and oilwater interfaces. Dickinson,E., Murray, B. S. and Stainsby,G. (1988) in Gums and Stabilisers for the Food Industry; Phillips,G.O., Wedlock, D.J., Williams,P.A. (Eds.), Elsevier Applied Science, London, Vol.4, p.463. Coalescence kinetics of protein-stabilised emulsion droplets.

10 10 Dickinson,E., Murray, B. S. and Stainsby,G. (1988) J. Chem. Soc. Faraday Trans. I, 84, Coalescence stability of emulsion-sized droplets at a planar oil-water interface and the relationship to protein film surface rheology. Dickinson,E., Murray, B. S., Stainsby,G. and Brock, C.J. (1987) Int. J. Biol. Macromol., 9, 302. Behviour of adsorbed myosin at the oil-water interface. Muschiolik, G., Dickinson,E., Murray, B. S. and Stainsby,G. (1987) Food Hydrocolloids, 1, 191. Interfacial and emulsifying behaviour of acetylated field bean protein isolate. Castle,J., Dickinson,E., Murray, B. S. and Stainsby,G. (1987) in A.C.S. Symposium Series, 343, Proteins at Interfaces; Brash,J.L. and Horbett,T.A. (Eds.), Chpt. 8. Mixed protein films at the oilwater interface. Dickinson,E., Murray, B. S. and Stainsby,G. (1987) in Food Emulsions and Foams; Dickinson,E. (Ed.), Royal Society of Chemistry, London, p.286. Direct, automated observation of the coalescence of emulsion droplets. Dickinson,E., Murray,A., Murray, B. S. and Stainsby,G. (1987) in Food Emulsions and Foams; Dickinson,E. (Ed.), Royal Society of Chemistry, London, p.86. Properties of adsorbed layers in emulsions containing a mixture of caseinate and gelatin. Castle.J., Dickinson,E., Murray,A., Murray, B. S. and Stainsby,G. (1986) in Gums and Stabilisers for the Food Industry; Phillips,G.O., Wedlock, D.J. and Williams,P.A. (Eds.), Elsevier Applied Science, London, Vol.3, p.409. Surface behaviour of adsorbed films of food proteins. Dickinson,E.,Murray, B. S. and Stainsby,G. (1985) J. Colloid Interface Sci.,106, Timedependent surface viscosity of adsorbed films of casein and gelatin.