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- 2015
- Rheological characterization of gel-in-oil-in-gel type structured emulsions
- 2014
- Evaluation of the effect of homogenization energy input on the enclosed water volume of concentrated W/O/W emulsions by low-resolution T-2-relaxometry
- Gums tuning the rheological properties of modified maize starch pastes: differences between guar and xanthan
- Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products
- Guar and xanthan gum differentially affect shear induced breakdown of native waxy maize starch
- 2013
- Effect of phospholipid molecular structure on its interaction with whey proteins in aqueous solution
- β-Lactoglobuline-sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound
- 2011
- Improved heat stability by whey protein-surfactant interaction
- 2009
- Influence of electrolytes on the heat-induced swelling of aqueous dispersions of native wheat starch granules
- 2007
- Influence of pH and biopolymer ratio on sodium caseinate-guar gum interactions in aqueous solutions and in O/W emulsions