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Sources, distribution, and acidity of sulfate–ammonium aerosol in the Arctic in winter–spring

Atmospheric environment (1994), 2011-12, Vol.45 (39), p.7301-7318

2011

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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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The role of interfacial rheological properties on Ostwald ripening in emulsions

Advances in colloid and interface science, 2004-05, Vol.108, p.119-126

2004

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Interfacial properties, thin film stability and foam stability of casein micelle dispersions

Colloids and surfaces, B, Biointerfaces, 2017-01, Vol.149, p.56-63

2017

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Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

Food hydrocolloids, 2016-06, Vol.57, p.46-54

2016

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Comparing foam and interfacial properties of similarly charged protein–surfactant mixtures

Colloids and surfaces. A, Physicochemical and engineering aspects, 2015-05, Vol.473, p.18-23

2015

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Modeling water sorption dynamics of cellular solid food systems using free volume theory

Food hydrocolloids, 2009-12, Vol.23 (8), p.2234-2242

2009

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Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process

Soft matter, 2015-01, Vol.11 (32), p.643-6411

2015

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Microscale vegetation-soil feedback boosts hysteresis in a regional vegetation-climate system

Global change biology, 2008-05, Vol.14 (5), p.1104-1112

2008

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Oscillatory water sorption dynamics of bread crust

Food research international, 2011-11, Vol.44 (9), p.2814-2821

2011

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Control of crust permeability and crispness retention in crispy breads

Food research international, 2012-04, Vol.46 (1), p.92-98

2012

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Permeability of crust is key to crispness retention

Journal of cereal science, 2010-09, Vol.52 (2), p.129-135

2010

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Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

Food hydrocolloids, 2020-04, Vol.101, p.105533, Article 105533

2020

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On the Emulsifying Properties of Self-Assembled Pea Protein Particles

Langmuir, 2020-10, Vol.36 (41), p.12221-12229

2020

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Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials

Advanced functional materials, 2021-11, Vol.31 (45), p.n/a

2021

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Biochar application does not improve the soil hydrological function of a sandy soil

Geoderma, 2015-08, Vol.251-252, p.47-54

2015

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The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition

Food hydrocolloids, 2022-12, Vol.133, p.107913, Article 107913

2022

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How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

Food hydrocolloids, 2021-11, Vol.120, p.106891, Article 106891

2021

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Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties

Journal of agricultural and food chemistry, 2023-07, Vol.71 (29), p.11228-11238

2023

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Interfacial protein-protein displacement at fluid interfaces

Advances in colloid and interface science, 2022-07, Vol.305, p.102691-102691, Article 102691

2022

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Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps

Food hydrocolloids, 2022-04, Vol.125, p.107379, Article 107379

2022

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Starch controls brittleness in emulsion-gels stabilized by pea flour

Food hydrocolloids, 2022-10, Vol.131, p.107708, Article 107708

2022

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The emulsifying ability of oleosomes and their interfacial molecules

Colloids and surfaces, B, Biointerfaces, 2023-09, Vol.229, p.113476-113476, Article 113476

2023

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Interfacial protein-protein displacement at fluid interfaces

Advances in colloid and interface science, 2022-07, Vol.305

2022

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Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

Food hydrocolloids, 2022-04, Vol.125, p.107427, Article 107427

2022

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Sources, distribution, and acidity of sulfate–ammonium aerosol in the Arctic in winter–spring

Effect of Temperature and Pressure on the Stability of Protein Microbubbles

The role of interfacial rheological properties on Ostwald ripening in emulsions

Interfacial properties, thin film stability and foam stability of casein micelle dispersions

Identification of critical concentrations determining foam ability and stability of β-lactoglobulin

Comparing foam and interfacial properties of similarly charged protein–surfactant mixtures

Modeling water sorption dynamics of cellular solid food systems using free volume theory

Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process

Microscale vegetation-soil feedback boosts hysteresis in a regional vegetation-climate system

Oscillatory water sorption dynamics of bread crust

Control of crust permeability and crispness retention in crispy breads

Permeability of crust is key to crispness retention

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

On the Emulsifying Properties of Self-Assembled Pea Protein Particles

Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials

Biochar application does not improve the soil hydrological function of a sandy soil

The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition

How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties

Interfacial protein-protein displacement at fluid interfaces

Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps

Starch controls brittleness in emulsion-gels stabilized by pea flour

The emulsifying ability of oleosomes and their interfacial molecules

Interfacial protein-protein displacement at fluid interfaces

Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

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