Samuel J. Stubley

Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability

A. Sarkar, F. Goycoolea, Valerie Ademuyiwa, 2018, Food Hydrocolloids.

Enzyme cross-linked pectin microgel particles for use in foods

O. Cayre, B. Murray, Samuel J. Stubley, 2021 .

Impact on in vitro gastric stability

A. Sarkar, F. Goycoolea, Valerie Ademuyiwa, 2019 .

Pectin-based microgels for rheological modification in the dilute to concentrated regimes.

O. Cayre, B. Murray, Samuel J. Stubley, 2022, Journal of colloid and interface science.

Emulsifying properties of sugar beet pectin microgels

O. Cayre, B. Murray, Samuel J. Stubley, 2022, Food Hydrocolloids.