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- 2024
- Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior (2024) Food Research International.
- Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective (2024) FOOD HYDROCOLLOIDS. 148(part B).
- 2023
- Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems (2023)
- Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering (2023) INTERNATIONAL DAIRY JOURNAL. 142.
- 2022
- Sequential adsorption of polyglycerol polyricinoleate and protein at the oil-water interface: An interfacial rheology study (2022)
- Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise (2022) FOOD HYDROCOLLOIDS. 136(part A).
- Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method (2022) FOOD HYDROCOLLOIDS. 133.
- Designing delivery systems for functional ingredients by protein/polysaccharide interactions (2022) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 119. p.272-287
- Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study (2022) FOOD HYDROCOLLOIDS. 128.
- A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability (2022) FOOD CHEMISTRY. 380.
- Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study (2022) FOOD HYDROCOLLOIDS. 122.
- 2021
- Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions (2021) FOOD HYDROCOLLOIDS. 118.
- Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk (2021) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 108. p.287-296
- Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring (2021) FOOD HYDROCOLLOIDS. 113.