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Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella(2023) INTERNATIONAL DAIRY JOURNAL. 137.
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
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.
- Journal Article
- open access
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions(2021) FOOD HYDROCOLLOIDS. 118.
Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes(2020) FOOD CHEMISTRY. 332.