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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
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- Journal Article
- A2
- open access
New insights into protein-polysaccharide complex coacervation : dynamics, molecular parameters, and applications
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The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein
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- Journal Article
- A1
- open access
Heat stability assessment of milk : a review of traditional and innovative methods
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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
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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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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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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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
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Designing delivery systems for functional ingredients by protein/polysaccharide interactions