| Modulation of the degree and pattern of methyl-esterification of pectic homogalacturonan in plant cell walls: implications for pectin methyl esterase action, matrix properties … WGT Willats, C Orfila, G Limberg, HC Buchholt, GJWM van Alebeek, ... Journal of Biological Chemistry 276 (22), 19404-19413, 2001 | 718 | 2001 |
| Foam stability: proteins and nanoparticles BS Murray, R Ettelaie Current opinion in colloid & interface science 9 (5), 314-320, 2004 | 448 | 2004 |
| Stabilization of bubbles and foams BS Murray Current Opinion in Colloid & Interface Science 12 (4-5), 232-241, 2007 | 399 | 2007 |
| Outstanding stability of particle-stabilized bubbles Z Du, MP Bilbao-Montoya, BP Binks, E Dickinson, R Ettelaie, BS Murray Langmuir 19 (8), 3106-3108, 2003 | 393 | 2003 |
| Modified starch granules as particle-stabilizers of oil-in-water emulsions A Yusoff, BS Murray Food Hydrocolloids 25 (1), 42-55, 2011 | 384 | 2011 |
| Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles E Dickinson, R Ettelaie, T Kostakis, BS Murray Langmuir 20 (20), 8517-8525, 2004 | 365 | 2004 |
| Interfacial rheology of food emulsifiers and proteins BS Murray Current opinion in colloid & interface science 7 (5-6), 426-431, 2002 | 357 | 2002 |
| The harmonized INFOGEST in vitro digestion method: From knowledge to action L Egger, O Ménard, C Delgado-Andrade, P Alvito, R Assunção, S Balance, ... Food Research International 88, 217-225, 2016 | 267 | 2016 |
| Interfacial rheology and the dynamic properties of adsorbed films of food proteins and surfactants BS Murray, E Dickinson Food Science and Technology International, Tokyo 2 (3), 131-145, 1996 | 257 | 1996 |
| In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment A Sarkar, B Murray, M Holmes, R Ettelaie, A Abdalla, X Yang Soft Matter 12 (15), 3558-3569, 2016 | 243 | 2016 |
| Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review M Zembyla, BS Murray, A Sarkar Trends in Food Science & Technology 104, 49-59, 2020 | 227 | 2020 |
| Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins BS Murray, K Durga, A Yusoff, SD Stoyanov Food Hydrocolloids 25 (4), 627-638, 2011 | 222 | 2011 |
| Rheological properties of protein films BS Murray Current Opinion in Colloid & Interface Science 16 (1), 27-35, 2011 | 218 | 2011 |
| Effects of tea polyphenols on emulsification of olive oil in a small intestine model system Y Shishikura, S Khokhar, BS Murray Journal of agricultural and food chemistry 54 (5), 1906-1913, 2006 | 217 | 2006 |
| Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules O Torres, B Murray, A Sarkar Trends in Food Science & Technology 55, 98-108, 2016 | 202 | 2016 |
| Factors affecting the perception of creaminess of oil-in-water emulsions M Akhtar, J Stenzel, BS Murray, E Dickinson Food hydrocolloids 19 (3), 521-526, 2005 | 201 | 2005 |
| Particle-stabilizing effects of flavonoids at the oil− water interface Z Luo, BS Murray, A Yusoff, MRA Morgan, MJW Povey, AJ Day Journal of agricultural and food chemistry 59 (6), 2636-2645, 2011 | 196 | 2011 |
| Effect of high salt concentrations on the stabilization of bubbles by silica particles T Kostakis, R Ettelaie, BS Murray Langmuir 22 (3), 1273-1280, 2006 | 191 | 2006 |
| Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum T Moschakis, BS Murray, E Dickinson Journal of Colloid and Interface Science 284 (2), 714-728, 2005 | 189 | 2005 |
| Pickering emulsions for food and drinks BS Murray Current Opinion in Food Science 27, 57-63, 2019 | 178 | 2019 |
