Ghent University Academic Bibliography

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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Ali Sedaghat Doost (UGent) , Dimas Rahadian Aji Muhammad (UGent) , Christian Stevens (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2018) FOOD HYDROCOLLOIDS. 83. p.190-201

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journalArticle
open access

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Vincent Kassozi, Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van Der Meeren (UGent)

(2018) Food Hydrocolloids.

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Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

Wahyu Wijaya (UGent) , Paul Van Der Meeren (UGent) and Ashok Patel (UGent)

(2017) FOOD HYDROCOLLOIDS. 65. p.35-45

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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

Arima Diah Setiowati (UGent) , Serveh Saeedi, Wahyu Wijaya (UGent) and Paul Van Der Meeren (UGent)

(2017) FOOD HYDROCOLLOIDS. 63. p.716-726

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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes

Iris Tavernier (UGent) , Ashok Patel (UGent) , Paul Van Der Meeren (UGent) and Koen Dewettinck (UGent)

(2017) FOOD HYDROCOLLOIDS. 65. p.107-120

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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

Julia Katharina Keppler, Dierk Martin, Vasil M Garamus, Claire Berton-Carabin, Elia Nipoti, Tom Coenye (UGent) and Karin Schwarz

(2017) FOOD HYDROCOLLOIDS. 65. p.130-143

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Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility

Iline Steyaert (UGent) , Hubert Rahier, Sandra Van Vlierberghe (UGent) , Jos Olijve and Karen De Clerck (UGent)

(2016) FOOD HYDROCOLLOIDS. 57. p.200-208

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Stabilising frozen dairy mousses by low molecular weight gelatin peptides

Barbara Duquenne, Bjorn Vergauwen, Claude Capdepon, Marijn Boone (UGent) , Thomas De Schryver (UGent) , Luc Van Hoorebeke (UGent) , Stephanie Van Weyenberg, Paul Stevens and Jan De Block

(2016) FOOD HYDROCOLLOIDS. 60. p.317-323

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Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

Ayah Al-Hanish, Dragana Stanic-Vucinic, Jelena Mihailovic, Ivana Prodic, Simeon Minic, Marija Stojadinovic, Milica Radibratovic, Milos Milcic and Tanja Cirkovic Velickovic (UGent)

(2016) FOOD HYDROCOLLOIDS. 61. p.241-250

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Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Mathieu Balcaen (UGent) , Lien Vermeir (UGent) , Arnout Declerck (UGent) and Paul Van Der Meeren (UGent)

(2016) FOOD HYDROCOLLOIDS. 58. p.356-363

Academic Bibliography

Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

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

Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes

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

Gelatin nanofibers: analysis of triple helix dissociation temperature and cold-water-solubility

Stabilising frozen dairy mousses by low molecular weight gelatin peptides

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

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