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- 2017
- 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
- Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
- Functionality of whey proteins covalently modified by allyl isothiocyanate, part 1 : physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
- 2016
- Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility
- Stabilising frozen dairy mousses by low molecular weight gelatin peptides
- Evaluation of cation-facilitated pectin-gel properties : Cryo-SEM visualisation and rheological properties
- Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions
- 2015
- Rheological characterization of gel-in-oil-in-gel type structured emulsions
- Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds