Author

Graeme Gillies

Observed names: G. Gillies, Gillies Graeme, Gillies, Graeme

Observed institutions: University of Geneva, Fonterra (New Zealand), Max Planck Society, University of Fribourg, University of South Australia, Max Planck Institute for Polymer Research, Adolphe Merkle Institute, The University of Adelaide

ORCID: 0000-0002-1348-3406

Observed ORCID: 0000-0002-1348-3406

OpenAlex ID: A5024637905

Attractive and Repulsive Electrostatic Forces between Positively Charged Latex Particles in the Presence of Anionic Linear Polyelectrolytes

2010 · Ionel Popa, Graeme Gillies, et al. · The Journal of Physical Chemistry B · 154

Understanding how the properties of whey protein stabilized emulsions depend on pH, ionic strength and calcium concentration, by mapping environmental conditions to zeta potential

2017 · S. Ravindran, M.A.K. Williams, et al. · Food Hydrocolloids · 117

Direct measurements of particle–bubble interactions

2005 · Graeme Gillies, Michael Kappl, et al. · Advances in Colloid and Interface Science · 105

The heat stability of milk protein-stabilized oil-in-water emulsions: A review

2017 · Yichao Liang, Lara Matia-Merino, et al. · Current Opinion in Colloid & Interface Science · 101

Charging and Aggregation of Positively Charged Latex Particles in the Presence of Anionic Polyelectrolytes

2007 · Graeme Gillies, Wei Lin, et al. · The Journal of Physical Chemistry B · 90

Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides

2013 · Yichao Liang, Graeme Gillies, et al. · Food Hydrocolloids · 80

Attractive Electrostatic Forces between Identical Colloidal Particles Induced by Adsorbed Polyelectrolytes

2009 · Ionel Popa, Graeme Gillies, et al. · The Journal of Physical Chemistry B · 70

Flocculation and Coalescence of Oil-in-Water Poly(dimethylsiloxane) Emulsions

2000 · Andrew Koh, Graeme Gillies, et al. · Journal of Colloid and Interface Science · 68

An AFM Study of the Deformation and Nanorheology of Cross-Linked PDMS Droplets

2002 · Graeme Gillies, Clive A. Prestidge, et al. · Langmuir · 63

Simple, One-Step Synthesis of Gold Nanowires in Aqueous Solution

2005 · Krasimir Vasilev, Tao Zhu, et al. · Langmuir · 56

Contact angles and wetting behaviour of single micron-sized particles

2005 · Graeme Gillies, Karsten Büscher, et al. · Journal of Physics Condensed Matter · 54

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Interaction forces, deformation and nano-rheology of emulsion droplets as determined by colloid probe AFM

2004 · Graeme Gillies, Clive A Prestidge · Advances in Colloid and Interface Science · 54

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Aggregation behavior of partially crystalline oil-in-water emulsions: Part I – Characterization under steady shear

2014 · G. Thomas Fuller, Thérèse Considine, et al. · Food Hydrocolloids · 53

Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment

2016 · Yichao Liang, Graeme Gillies, et al. · Food Hydrocolloids · 48

Structure of β-lactoglobulin microgels formed during heating as revealed by small-angle X-ray scattering and light scattering

2011 · Christian Moitzi, Laurence Donato, et al. · Food Hydrocolloids · 47

Determination of the Separation in Colloid Probe Atomic Force Microscopy of Deformable Bodies

2001 · Graeme Gillies, Clive A. Prestidge, et al. · Langmuir · 43

Changes in creep behavior and microstructure of model Mozzarella cheese during working

2017 · Prateek Sharma, Peter A. Munro, et al. · LWT · 29

Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese

2016 · O. Thionnet, P. Havea, et al. · Food Biophysics · 26

Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces

2024 · Stephanie V. MacWilliams, Andrew J. Clulow, et al. · Advances in Colloid and Interface Science · 24

Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

2014 · Yichao Liang, Lara Matia-Merino, et al. · Food Hydrocolloids · 23

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

2015 · Prateek Sharma, Tzvetelin T. Dessev, et al. · International Dairy Journal · 22

Revealing Contamination on AFM Cantilevers by Microdrops and Microbubbles

2004 · Elmar Bonaccurso, Graeme Gillies · Langmuir · 22

Aggregation and coalescence of partially crystalline emulsion drops investigated using optical tweezers

2019 · Mariela R. Otazo, Rob Ward, et al. · Soft Matter · 21

Surface and Capillary Forces Encountered by Zinc Sulfide Microspheres in Aqueous Electrolyte

2005 · Graeme Gillies, Michael Kappl, et al. · Langmuir · 21

Colloid Probe AFM Investigation of the Influence of Cross-Linking on the Interaction Behavior and Nano-Rheology of Colloidal Droplets

2005 · Graeme Gillies, Clive A. Prestidge · Langmuir · 20

Works count: 45

Citation count: 1,540

H-index: 22

I10-index: 30