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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective
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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) -
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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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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Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions