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- 2017
- Influence of environmental stress on stability of oregano oil in water nanoemulsions applicable as an antimicrobial agent
- Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
- Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
- A refined draw solute flux model in forward osmosis: theoretical considerations and experimental validation
- Influence of non-ionic surfactant type on the salt sensitivity of oregano oil-in-water emulsions
- 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
- Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
- Quantification of counterion binding to and its effects on aqueous dispersions of dialkyl cationic surfactants
- Molecular structure and ionic strength both affect the micellization and solubilization behavior of PEO-PPO-PEO surfactants
- 2016
- High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration