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- 2017
- Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions
- Crystal stabilization of edible oil foams
- High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration
- Influence of environmental stress on stability of oregano oil in water nanoemulsions applicable as an antimicrobial agent
- Functional colloids from proteins and polysaccharides for food applications
- Use of filtration techniques to study environmental fate of engineered metallic nanoparticles: Factors affecting filter performance
- Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
- Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
- Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength
- Quantification of counterion binding to and its effects on aqueous dispersions of dialkyl cationic surfactants