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The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Journal of food engineering, 2021-03, Vol.292, p.110368, Article 110368

2021

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Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum

Chemical and biological technologies in agriculture, 2023-01, Vol.10 (1), p.10-15, Article 10

2023

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Influence of elasticity on the syneresis properties of κ-carrageenan gels

Carbohydrate polymers, 2015-01, Vol.115, p.408-414

Ako, Komla

2015

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Salt-Induced Gelation of Globular Protein Aggregates: Structure and Kinetics

Biomacromolecules, 2010-04, Vol.11 (4), p.864-871

2010

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Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum

Food science & nutrition, 2022-11, Vol.10 (11), p.3955-3968

2022

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Influence of osmotic and weight pressure on water release from polysaccharide ionic gels

Carbohydrate polymers, 2017-08, Vol.169, p.376-384

Ako, Komla

2017

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Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution

Carbohydrate polymers, 2021-09, Vol.267, p.118191-118191, Article 118191

2021

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Efficient Synthesis of Snowman- and Dumbbell-like Silica/Polymer Anisotropic Heterodimers through Emulsion Polymerization Using a Surface-Anchored Cationic Initiator

Macromolecules, 2012-09, Vol.45 (17), p.7009-7018

2012

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Rheological study of α- and κ-carrageenan expansion in solution as effects of the position of the sulfate group

International journal of biological macromolecules, 2022-12, Vol.223 (Pt A), p.1138-1144

2022

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Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends

Food hydrocolloids, 2021-02, Vol.111, p.106380, Article 106380

2021

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Yield study with the release property of polysaccharide-based physical hydrogels

International journal of biological macromolecules, 2017-08, Vol.101, p.660-667

Ako, Komla

2017

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Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties

International journal of biological macromolecules, 2024-02, Vol.259 (Pt 2), p.129344-129344, Article 129344

2024

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The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels

Food hydrocolloids, 2022-03, Vol.124, p.107346, Article 107346

2022

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Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems

Carbohydrate polymers, 2023-01, Vol.299, p.120166-120166, Article 120166

2023

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Helicity degree of carrageenan conformation determines the polysaccharide and water interactions

Carbohydrate polymers, 2023-08, Vol.314, p.120952-120952, Article 120952

2023

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Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity

International journal of food science & technology, 2022-05, Vol.57 (5), p.3098-3105

2022

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Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process

Food hydrocolloids, 2021-01, Vol.110, p.106137, Article 106137

2021

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Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

Soft matter, 2009-01, Vol.5 (20), p.4033-4041

2009

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Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins

Soft matter, 2011-01, Vol.7 (6), p.2507

2011

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Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels

Food hydrocolloids, 2009-06, Vol.23 (4), p.1111-1119

2009

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Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Food hydrocolloids, 2015-07, Vol.49, p.104-117

2015

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The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Food hydrocolloids, 2016-01, Vol.52, p.707-720

2016

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Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteinsElectronic supplementary information (ESI) available: The movie shows a mixture of 2.5 g L−1 β-lg and 20 g L−1κ-car that was kept at 60 °C for 1 h and subsequently rapidly cooled to 20 °C. The movie was obtained by CSLM and represents 160 x 160 µm. The total duration of the film is 30 min in real time. See DOI: 10.1039/c0sm01152e

2011-03

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The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum

Influence of elasticity on the syneresis properties of κ-carrageenan gels

Salt-Induced Gelation of Globular Protein Aggregates: Structure and Kinetics

Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum

Influence of osmotic and weight pressure on water release from polysaccharide ionic gels

Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution

Efficient Synthesis of Snowman- and Dumbbell-like Silica/Polymer Anisotropic Heterodimers through Emulsion Polymerization Using a Surface-Anchored Cationic Initiator

Rheological study of α- and κ-carrageenan expansion in solution as effects of the position of the sulfate group

Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends

Yield study with the release property of polysaccharide-based physical hydrogels

Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties

The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels

Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems

Helicity degree of carrageenan conformation determines the polysaccharide and water interactions

Rheological study of cowpea puree ‘adowè’ and the influence of saliva on the puree viscosity

Kinetic and structural characterization of whey protein aggregation in a millifluidic continuous process

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins

Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels

Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

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