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- 2023
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Mark
Complexation of octenyl succinic anhydride-esterified corn starch/ polyphenol-rich Roselle (Hibiscus sabdariffa L.) extract: Structural and digestibility features
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- Contribution to journal › Article
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Mark
The structure and dynamics of locust bean gum in aqueous solution
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- Contribution to journal › Article
- 2022
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Mark
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
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- Contribution to journal › Article
- 2020
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Mark
The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles
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- Contribution to journal › Article
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Mark
Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.
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- Contribution to journal › Article
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Mark
Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
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- Contribution to journal › Article
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Mark
Interfacial properties and interaction between beer wort protein fractions and isohumulone
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- Contribution to journal › Article
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Mark
Surface rheology and morphology of beer protein and iso-humulone at air-liquid surface
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- Contribution to journal › Article
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Mark
Vesicular structures formed from barley wort proteins and iso-humulone
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- Contribution to journal › Article
- 2019
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Mark
In vitro intestinal lipolysis of emulsions based on starch granule Pickering stabilization
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- Contribution to journal › Article
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Mark
Cellulose-based edible films for probiotic entrapment
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- Contribution to journal › Article
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Mark
Effects of starch granules differing in size and morphology from different botanical sources and their mixtures on the characteristics of Pickering emulsions
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- Contribution to journal › Article
- 2018
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Mark
Characterization of cereal β-glucan extracts : Conformation and structural aspects
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- Contribution to journal › Article
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Mark
The effect of in vitro gastrointestinal conditions on the structure and conformation of oat β-glucan
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- Contribution to journal › Article
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Mark
Pickering emulsions based on CaCl2-gelatinized oat starch
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- Contribution to journal › Article
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Mark
On the viability, cytotoxicity and stability of probiotic bacteria entrapped in cellulose-based particles
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- Contribution to journal › Article
- 2017
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Mark
Bovine β-casein has a polydisperse distribution of equilibrium micelles
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- Contribution to journal › Article
- 2016
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Mark
On the complexation of whey proteins
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- Contribution to journal › Article
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Mark
In silico physicochemical characterization and comparison of two intrinsically disordered phosphoproteins : β-casein and acidic PRP-1
(
- Contribution to journal › Article
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Mark
Storage and digestion stability of encapsulated curcumin in emulsions based on starch granule Pickering stabilization
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- Contribution to journal › Article
- 2015
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Mark
Fabrication of encapsulated oil powders from starch granule stabilized W/O/W Pickering emulsions by freeze-drying
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- Contribution to journal › Article
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Mark
A coarse-grained model for flexible (phospho)proteins: Adsorption and bulk properties
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- Contribution to journal › Article
- 2014
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Mark
Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte
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- Contribution to journal › Article
- 2013
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Mark
Separation and characterization of food macromolecules using field-flow fractionation: A review
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- Contribution to journal › Scientific review
- 2012
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Mark
Solution behavior of barley beta-glucan as studied with asymmetrical flow field-flow fractionation
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- Contribution to journal › Article
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Mark
Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice
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- Contribution to journal › Article
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Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
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- Contribution to journal › Article
- 2011
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Mark
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
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- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
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- Contribution to journal › Article
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Mark
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
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- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
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- Contribution to journal › Article
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Mark
Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum
(
- Contribution to journal › Article
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Mark
Co-adsorption of beta-casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid-solution interfaces studied by neutron reflectometry
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2009
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Mark
Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model
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- Contribution to journal › Article
- 2008
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Mark
Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity
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- Contribution to journal › Article
- 2007
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Mark
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
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- Contribution to journal › Article
- 2006
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Mark
Discussion session on food gels
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- Contribution to journal › Debate/Note/Editorial
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Mark
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
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- Contribution to journal › Article
- 2004
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Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
(
- Contribution to journal › Article
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Mark
The function of alpha-crystalline emulsifiers on expanding foam surfaces
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- Contribution to journal › Article
- 2003
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Mark
Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.
(
- Contribution to journal › Article
- 1996
-
Mark
A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
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- Contribution to journal › Article