BBSRC Portfolio Analyser

Investigator / Supervisor details

NameProfessor Eric Dickinson
Current InstitutionUniversity of Leeds
Current DepartmentSchool of Food Science and Nutrition
Institution websitehttp://www.leeds.ac.uk
Previous Institutions

Current Awards

No current BBSRC awards

Completed Awards

ReferenceTitleAward RoleValue £Type
00/B1/D/06209 Rheology of thermoreversible emulsion gels based on casein and small-molecule emulsifiers Principal Supervisor 37,132 Studentships
01/A4/D/07711 Effect of fat composition on the rheology of sugar plus liquid fat mixtures Principal Supervisor 39,359 Studentships
01/A4/D/07925 Outlining the understanding of emulsion stability in heat processed foods Principal Supervisor 39,359 Studentships
96/A2/D/02834 Stability and rheology of mixed dispersions of gas microcells and emulsion droplets Principal Supervisor 31,607 Studentships
96/B2/D/02238 Influence of high pressure processing on physical properties of protein-containing emulsions Principal Supervisor 31,607 Studentships
99/A4/D/05775 Influence of shear processing on properties of protein-stabilised emulsion gels Principal Supervisor 35,156 Studentships
BBS/B/0501X Brewster angle microscopy of protein segregation on oil droplet surfaces Co-investigator 145,655 Research Grant
BBS/S/N/2003/10579 Colloidal properties of milk protein-stabilized systems containing oil droplets and gas bubbles Principal Supervisor 44,773 Studentships
BBS/S/N/2004/11526 Stability of emulsions containing mixtures of proteins and peptides Principal Supervisor 47,623 Studentships
D02287 Rheology and structure of emulsion gels containing milk proteins and surfactants Principal Investigator 152,206 Research Grant
D07413 Protein-polysaccharide interactions in emulsions: effect of high pressure treatment on protein structure and functionality Principal Investigator 177,638 Research Grant
D09860 Microscopic structure continuum rheology and temporal evolution of particulate gels Principal Investigator 73,357 Research Grant
D10926 Influence of hydrodynamic conditions pressure change and surface rheology on stability of aerated food protein systems Principal Investigator 133,393 Research Grant
D11911 Ultrasound determination of the pressure induced phase behaviour of fats and proteins in food Co-investigator 235,572 Research Grant
D13961 Interfacial microstructure in mixed protein layers from atomic force microscopy and brownian dynamics simulation Principal Investigator 134,844 Research Grant
D15889 Consumer quality of smoothness and substantivity in milk products: discrimination of rheology or of microstructure Co-investigator 289,840 Research Grant
FQS02666 Interactions and stability in emulsions containing mixed biopolymers Principal Investigator 99,424 Research Grant
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