Wahyu Wijaya
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Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes : implications for microstructure and in vitro digestion properties
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- Journal Article
- A2
- open access
Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes : a dynamic digestion study via TNO's gastrointestinal model
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Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
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Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability
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pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels
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- PhD Thesis
- open access
Novel functional colloids from associative electrostatic interactions of proteins and polysaccharides
(2019) -
Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
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Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin
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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil