Ghent University Academic Bibliography

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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

Hao Li (UGent) , Teng Wang (UGent) , Chunxia Su (UGent) , Jianfeng Wu (UGent) and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 122.
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study

Hao Li (UGent) and Paul Van der Meeren (UGent)

(2022) FOOD HYDROCOLLOIDS. 128.
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

Hao Li (UGent) , Jianfeng Wu (UGent) , Ali Sedaghat Doost (UGent) , Jiaqi Su (UGent) and Paul Van der Meeren (UGent)

(2021) FOOD HYDROCOLLOIDS. 113.
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- Journal Article
- A1
- open access
Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates

Ashok Patel (UGent) , Pravin Segar Rajarethinem, Nick Cludts, Benny Lewille (UGent) , Winnok De Vos (UGent) , Ans Lessafer and Koen Dewettinck (UGent)

(2015) LANGMUIR. 31(7). p.2065-2073
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Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions

N Neirynck, Paul Van der Meeren (UGent) , M Lukaszewicz-Lausecker, Jan Cocquyt, Dirk Verbeken and Koen Dewettinck (UGent)

(2007) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 298(1-2). p.99-107

Academic Bibliography

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study

Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates

Influence of pH and biopolymer ratio on whey protein-pectin interactions in aqueous solutions and in O/W emulsions

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