- ORCID iD
- 0000-0002-8558-4505
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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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- PhD Thesis
- open access
Towards a better understanding of protein-polysaccharide electrostatic interactions and their application in designing delivery systems
(2023) -
- Journal Article
- A1
- open access
Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering
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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
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Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
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- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
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- Journal Article
- A1
- open access
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring