Show
Sort by
-
Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
-
- Journal Article
- A1
- open access
Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
-
Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
-
Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
-
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
-
- Journal Article
- A1
- open access
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
-
Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
-
- Journal Article
- A1
- open access
Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
-
Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
-
Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface