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Extraction of phenolic compounds from walnut green husk (Juglans regia L.) by Salting-Out extraction method
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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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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- Journal Article
- A1
- open access
Formulation, characterization, and physical stability of encapsulated walnut green husk (Juglans regia L.) extract in phosphatidylcholine liposomes
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Destabilization of a model O/W/O double emulsion : from bulk to interface
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- 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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- Journal Article
- A1
- open access
Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella
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Formulation of an O/W/O double emulsion model system and its instability mechanism
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- Journal Article
- A1
- open access
Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella
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Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt : structural architecture, rheological properties and moisture stability
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Impact of polyglycerol polyricinoleate (PGPR) type on its interfacial characteristics in W/O emulsions
(2023) -
Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress
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Textural and functional properties of plant-based cheese alternatives
(2023) -
Structural design of O/W/O double emulsion model system and its instability mechanism
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- Journal Article
- A1
- open access
Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments
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Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
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Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution
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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
Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella
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- Journal Article
- A1
- open access
Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values
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Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
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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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Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs) : toward plant-based mayonnaise
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- Journal Article
- A1
- open access
Recent developments of electrospun zein nanofibres : strategies, fabrication and therapeutic applications
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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
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions
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Complexation temperature regulation of the ordered structure of 'empty' V-type starch
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Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose
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- Journal Article
- A1
- open access
Oil phase solubility rather than diffusivity determines the release of entrapped amino acids and di-peptides from water-in-oil-in-water emulsions
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Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
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Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme
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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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Sequential adsorption of polyglycerol polyricinoleate and protein at the oil-water interface: An interfacial rheology study
(2022) -
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
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Antioxidant nanocarriers for stabilization of algae oil emulsions rich in omega-3 fatty acids
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- Journal Article
- A1
- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
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Detection of ovalbumin amyloid-like fibrils at the oil-water interface in oil-in-water emulsions by spinning disk confocal microscopy
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Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface
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Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF)
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- Conference Paper
- C3
- open access
A combined modification approach for enhancing the solubility and emulsifying stability of pea protein isolate
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- Conference Paper
- C3
- open access
Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
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Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
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Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
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Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
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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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Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
(2021) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 38(11). p.1853-1866 -
- Journal Article
- A1
- open access
Characterisation of fat crystal polymorphism in cocoa butter by time-domain NMR and DSC deconvolution
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- Journal Article
- A1
- open access
Rheo-NMR to investigate fat crystallization under shear
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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions
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Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin
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Improved food functional properties of pea protein isolate in blends and co-precipitates with whey protein isolate
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- Journal Article
- A1
- open access
Insect protein concentrates from Mexican edible insects : structural and functional characterization
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Effect of dilution on particle size analysis of w/o emulsions by dynamic light scattering
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Oil diffusion in fat crystal matrices : characterization by NMR relaxometry and diffusometry
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Impact of tempering process on yield and composition of quinoa flour
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Influence of fat crystallization in W/O emulsions on the water droplet size determination by NMR diffusometry
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Influence of virgin coconut oil on the inhibitory effect of emulsion-based edible coatings containing cinnamaldehyde against the growth of Colletotrichum gloeosporioides (Glomerella cingulata)
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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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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
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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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Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
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Phosphatidylcholine-depleted lecithin : a clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions
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High-internal-phase emulsions (HIPEs) for co-encapsulation of probiotics and curcumin : enhanced survivability and controlled release
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- Conference Paper
- C3
- open access
Variations in the biochemical and functional properties of industrial low-moisture part-skim mozzarella during 4 months of storage at 4°C
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Effects of milk pre-acidification using CO2 or lactic acid on the storage-related properties of low-moisture part-skim mozzarella
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Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes
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Recent advances in food colloidal delivery systems for essential oils and their main components
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Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
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Adjustment of the structural and functional properties of okara protein by acid precipitation
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Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity
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Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions
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Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions
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Modification of flaxseed protein by complexation with flaxseed gum to address its limitations as a plant-based Pickering stabilizer to deliver thymol-enriched flaxseed oi
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- Journal Article
- A1
- open access
Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period
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Production of food nanomaterials by specialized equipment
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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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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions
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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
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Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride
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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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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
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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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- Journal Article
- A1
- open access
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
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Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds
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Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability
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- Journal Article
- A1
- open access
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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Bioparticles of flaxseed protein and mucilage enhance the physical and oxidative stability of flaxseed oil emulsions as a potential natural alternative for synthetic surfactants
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Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications
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Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
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Self-assembly, functionality, and in-vitro properties of quercetin loaded nanoparticles based on shellac-almond gum biological macromolecules
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Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage
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Fat crystallization and melting in W/O/W double emulsions : comparison between bulk and emulsified state
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles