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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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- 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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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
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