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Dietary bioactive peptides: Human studies

Critical reviews in food science and nutrition, 2017-01, Vol.57 (2), p.335-343

2017

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Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

Critical reviews in food science and nutrition, 2023, Vol.ahead-of-print (ahead-of-print), p.1-16

2023

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Heteroprotein complex coacervation: A generic process

Advances in colloid and interface science, 2017-01, Vol.239, p.115-126

2017

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Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

Trends in food science & technology, 2020-04, Vol.98, p.140-149

2020

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Coacervation and aggregation in lysozyme/alginate mixtures

Food hydrocolloids, 2024-11, Vol.156, p.110359, Article 110359

2024

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Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

Trends in food science & technology, 2022-09, Vol.127, p.49-62

2022

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Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics

Food research international, 2024-07, Vol.187, p.114419-114419, Article 114419

2024

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Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

Trends in food science & technology, 2014-05, Vol.37 (1), p.5-20

2014

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The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion

Food chemistry, 2015-09, Vol.182, p.224-235

2015

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Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

Food chemistry, 2011-11, Vol.129 (1), p.110-116

2011

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Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion

Food hydrocolloids, 2022-05, Vol.126, p.107368, Article 107368

2022

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Unraveling the molecular mechanisms underlying interactions between caseins and lutein

Food research international, 2020-12, Vol.138 (Pt B), p.109781-109781, Article 109781

2020

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Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

Dairy science & technology, 2014, Vol.94 (5), p.409-426

2014

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pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate

Food chemistry, 2018-11, Vol.267, p.52-59

2018

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Structure and Dynamics of Heteroprotein Coacervates

Langmuir, 2016-08, Vol.32 (31), p.7821-7828

2016

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Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin

Food hydrocolloids, 2015-06, Vol.48, p.238-247

2015

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Spontaneous Assembly and Induced Aggregation of Food Proteins

Advances in polymer science, 2014, Vol.256, p.67-101

2014

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Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

International dairy journal, 2019-05, Vol.92, p.28-36

2019

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Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

Food biophysics, 2023-12, Vol.18 (4), p.520-532

2023

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Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates

Food science & technology, 2022-06, Vol.163, p.113577, Article 113577

2022

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Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Food quality and preference, 2020-03, Vol.80, p.103789, Article 103789

2020

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Scale-up production of vitamin loaded heteroprotein coacervates and their protective property

Journal of food engineering, 2017-08, Vol.206, p.67-76

2017

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Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms

Food chemistry, 2018-02, Vol.240, p.67-74

2018

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Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Food research international, 2020-10, Vol.136, p.109491-109491, Article 109491

2020

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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Trends in food science & technology, 2021-02, Vol.108, p.119-132

2021

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Dietary bioactive peptides: Human studies

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

Heteroprotein complex coacervation: A generic process

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

Coacervation and aggregation in lysozyme/alginate mixtures

Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics

Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion

Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins

Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion

Unraveling the molecular mechanisms underlying interactions between caseins and lutein

Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties

pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate

Structure and Dynamics of Heteroprotein Coacervates

Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin

Spontaneous Assembly and Induced Aggregation of Food Proteins

Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Scale-up production of vitamin loaded heteroprotein coacervates and their protective property

Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms

Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

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