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- Journal Article
- open access
Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein
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- Journal Article
- open access
Electrostatic interaction between whey proteins and low methoxy pectin studied by Quartz Crystal Microbalance with Dissipation monitoring
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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Dietary fiber concentrates recovered from agro-industrial by-products : functional properties and application as physical carriers for probiotics
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Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions
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- Journal Article
- A1
- open access
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes
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The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles
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The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates
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Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
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Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness