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Protein Fibrils Induce Emulsion Stabilization

Langmuir, 2016-03, Vol.32 (9), p.2164-2174

2016

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Protein Oleogels from Protein Hydrogels via a Stepwise Solvent Exchange Route

Langmuir, 2015-12, Vol.31 (51), p.13850-13859

2015

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The Life of an Anise-Flavored Alcoholic Beverage: Does Its Stability Cloud or Confirm Theory?

Langmuir, 2008-03, Vol.24 (5), p.1701-1706

2008

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Food-Grade Submicrometer Particles from Salts Prepared Using Ethanol-in-Oil Mixtures

Journal of agricultural and food chemistry, 2012-08, Vol.60 (34), p.8501-8509

2012

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Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

ACS applied materials & interfaces, 2017-03, Vol.9 (11), p.10136-10147

2017

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Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability

Journal of agricultural and food chemistry, 2012-04, Vol.60 (13), p.3462-3470

2012

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Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils

Food hydrocolloids, 2018-09, Vol.82, p.196-208

2018

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Effect of Temperature and Pressure on the Stability of Protein Microbubbles

ACS applied materials & interfaces, 2016-01, Vol.8 (1), p.333-340

2016

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Relation between Gelation Conditions and the Physical Properties of Whey Protein Particles

Langmuir, 2012-04, Vol.28 (16), p.6551-6560

2012

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Protein oleogels from heat-set whey protein aggregates

Journal of colloid and interface science, 2017-01, Vol.486, p.75-83

2017

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Preparation methods of alginate nanoparticles

Advances in colloid and interface science, 2014-07, Vol.209, p.163-171

2014

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Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins

NPJ science of food, 2021-12, Vol.5 (1), p.32-32, Article 32

2021

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Ternary Mixtures of Hard Spheres and Their Multiple Separated Phases

Molecules (Basel, Switzerland), 2023-11, Vol.28 (23), p.7817

2023

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Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Food hydrocolloids, 2016-01, Vol.52, p.403-414

2016

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Generating Color Palettes using Intuitive Parameters

Computer graphics forum, 2008-05, Vol.27 (3), p.743-750

2008

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Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Food hydrocolloids, 2015-02, Vol.44, p.244-259

2015

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Controlled Release from Zein Matrices: Interplay of Drug Hydrophobicity and pH

Pharmaceutical research, 2016-03, Vol.33 (3), p.673-685

2016

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Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

Food quality and preference, 2019-01, Vol.71, p.87-95

2019

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Auxetic behavior and unusual shear resistance of crumpled materials: Opportunities for programming the nonlinear responses of crumpled mechanical metamaterials

Materials & design, 2022-11, Vol.223, p.111258, Article 111258

2022

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Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in Solution

Molecules (Basel, Switzerland), 2021-03, Vol.26 (6), p.1543

2021

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Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Food hydrocolloids, 2016-10, Vol.60, p.186-198

2016

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Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels

Food hydrocolloids, 2018-07, Vol.80, p.254-263

2018

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Tailoring relaxation dynamics and mechanical memory of crumpled materials by friction and ductility

Soft matter, 2019-02, Vol.15 (7), p.1633-1639

2019

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Shear and shear-induced normal responses of origami cylinders relate to their structural asymmetries

Materials & design, 2024-04, Vol.240, p.112874, Article 112874

2024

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Mixed gels from whey protein isolate and cellulose microfibrils

International journal of biological macromolecules, 2019-03, Vol.124, p.1094-1105

2019

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Protein Fibrils Induce Emulsion Stabilization

Protein Oleogels from Protein Hydrogels via a Stepwise Solvent Exchange Route

The Life of an Anise-Flavored Alcoholic Beverage: Does Its Stability Cloud or Confirm Theory?

Food-Grade Submicrometer Particles from Salts Prepared Using Ethanol-in-Oil Mixtures

Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability

Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils

Effect of Temperature and Pressure on the Stability of Protein Microbubbles

Relation between Gelation Conditions and the Physical Properties of Whey Protein Particles

Protein oleogels from heat-set whey protein aggregates

Preparation methods of alginate nanoparticles

Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins

Ternary Mixtures of Hard Spheres and Their Multiple Separated Phases

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Generating Color Palettes using Intuitive Parameters

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Controlled Release from Zein Matrices: Interplay of Drug Hydrophobicity and pH

Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

Auxetic behavior and unusual shear resistance of crumpled materials: Opportunities for programming the nonlinear responses of crumpled mechanical metamaterials

Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in Solution

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels

Tailoring relaxation dynamics and mechanical memory of crumpled materials by friction and ductility

Shear and shear-induced normal responses of origami cylinders relate to their structural asymmetries

Mixed gels from whey protein isolate and cellulose microfibrils

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