Brent S. Murray mainly investigates Chromatography, Emulsion, Rheology, Chemical engineering and Particle size. The Chromatography study combines topics in areas such as Oil droplet, Zeta potential, Viscosity and Aqueous solution. His research in Emulsion intersects with topics in Catechin, Polyphenol, Vegetable oil and Flavonoid.
His studies deal with areas such as Organic chemistry, Polymer science and Viscoelasticity as well as Rheology. The concepts of his Chemical engineering study are interwoven with issues in Crystallography and Aqueous two-phase system. His work carried out in the field of Particle size brings together such families of science as Pickering emulsion and Volume fraction.
His primary areas of study are Chemical engineering, Chromatography, Emulsion, Rheology and Adsorption. His work on Pulmonary surfactant as part of general Chemical engineering study is frequently linked to Coalescence, bridging the gap between disciplines. His biological study spans a wide range of topics, including Pectin, Phase, Particle size, Casein and Viscoelasticity.
His Emulsion study combines topics from a wide range of disciplines, such as Flocculation and Whey protein. His study looks at the relationship between Rheology and fields such as Microstructure, as well as how they intersect with chemical problems. His Adsorption research includes elements of Crystallography, Molecule and Oil water.
Chemical engineering, Pickering emulsion, Adsorption, Coalescence and Emulsion are his primary areas of study. His research in Chemical engineering intersects with topics in Apparent viscosity, Viscosity, Shear thinning, Egg white and Aqueous solution. His Apparent viscosity study improves the overall literature in Rheology.
The study incorporates disciplines such as Cellulose, Phase boundary, Sunflower oil and Polymer in addition to Adsorption. His work deals with themes such as Polymer science and Starch, which intersect with Emulsion. His study looks at the relationship between Biopolymer and topics such as Chromatography, which overlap with Particle size.
His main research concerns Chemical engineering, Pickering emulsion, Emulsion, Starch and Scanning electron microscope. In the field of Chemical engineering, his study on Contact angle overlaps with subjects such as Oral cavity. His Pickering emulsion research incorporates elements of Ionic strength, Optical microscope, Aspect ratio, Surface tension and Microstructure.
His Emulsion research includes themes of Cellulose, Polymer science, Desorption, Adsorption and Food components. Brent S. Murray interconnects Lubrication, Polydimethylsiloxane, Emulsion droplet and Tribology in the investigation of issues within Starch. His Scanning electron microscope research is multidisciplinary, incorporating perspectives in Brittleness and Bubble.
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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
William G.T. Willats;Caroline Orfila;G Limberg;Hans Christian Buchholt.
Journal of Biological Chemistry (2001)
Outstanding Stability of Particle-Stabilized Bubbles
Zhiping Du;† Maria P. Bilbao-Montoya;Bernard P. Binks;Eric Dickinson.
Foam stability: proteins and nanoparticles
Brent S. Murray;Rammile Ettelaie.
Current Opinion in Colloid and Interface Science (2004)
Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles
Eric Dickinson;Rammile Ettelaie;Thomas Kostakis;Brent S. Murray.
Modified starch granules as particle-stabilizers of oil-in-water emulsions
Anida Yusoff;Brent S. Murray.
Food Hydrocolloids (2011)
Stabilization of bubbles and foams
Brent S. Murray.
Current Opinion in Colloid and Interface Science (2007)
Interfacial rheology of food emulsifiers and proteins
Brent S Murray.
Current Opinion in Colloid and Interface Science (2002)
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants
Brent S. Murray;Eric Dickinson.
Food Science and Technology International, Tokyo (1996)
Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins
Brent S. Murray;Kalpana Durga;Anida Yusoff;Simeon D. Stoyanov.
Food Hydrocolloids (2011)
Coalescence stability of emulsion-sized droplets at a planar oil–water interface and the relationship to protein film surface rheology
Eric Dickinson;Brent S. Murray;George Stainsby.
Journal of the Chemical Society, Faraday Transactions (1988)
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