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Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

Langmuir, 2016-08, Vol.32 (32), p.8092-8101

2016

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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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Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

Langmuir, 2016-04, Vol.32 (15), p.3679-3690

2016

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Extraction and characterisation of protein fractions from five insect species

Food chemistry, 2013-12, Vol.141 (4), p.3341-3348

2013

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Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

Scientific reports, 2019-02, Vol.9 (1), p.2938-2938, Article 2938

2019

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Complex interfaces in food: Structure and mechanical properties

Trends in food science & technology, 2014-05, Vol.37 (1), p.59-71

2014

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Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Scientific reports, 2022-01, Vol.12 (1), p.1334-1334, Article 1334

2022

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Relaxation Behavior and Nonlinear Surface Rheology of PEO–PPO–PEO Triblock Copolymers at the Air–Water Interface

Langmuir, 2019-11, Vol.35 (44), p.14388-14396

2019

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Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

Soft matter, 2013-01, Vol.9 (40), p.9579-9592

2013

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Modifying the Contact Angle of Anisotropic Cellulose Nanocrystals: Effect on Interfacial Rheology and Structure

Langmuir, 2018-09, Vol.34 (37), p.10932-10942

2018

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Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

Foods, 2022-12, Vol.11 (24), p.4060

2022

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Soft gliadin nanoparticles at air/water interfaces: The transition from a particle-laden layer to a thick protein film

Journal of colloid and interface science, 2024-09, Vol.669, p.236-247

2024

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Mesoscopic Properties of Semiflexible Amyloid Fibrils

Langmuir, 2004-02, Vol.20 (3), p.924-927

2004

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Dynamic behavior of interfaces: Modeling with nonequilibrium thermodynamics

Advances in colloid and interface science, 2014-04, Vol.206, p.328-343

Sagis, Leonard M.C.

2014

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Microencapsulation and Microspheres for Food Applications

Sagis, Leonard M. C

1, 2015

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Effect of Stirring and Seeding on Whey Protein Fibril Formation

Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5661-5669

2007

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Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces

Journal of colloid and interface science, 2023-05, Vol.638, p.569-581

2023

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Physicochemical properties of pectins from okra ( Abelmoschus esculentus (L.) Moench)

Food hydrocolloids, 2010, Vol.24 (1), p.35-41

2010

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Surface rheological properties of liquid-liquid interfaces stabilized by protein fibrillar aggregates and protein-polysaccharide complexes

Soft matter, 2013-01, Vol.9 (7), p.2154-2165

2013

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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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Modelling the rheology of anisotropic particles adsorbed on a two-dimensional fluid interface

Soft matter, 2015-06, Vol.11 (22), p.4383-4395

2015

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Fibril Assemblies in Aqueous Whey Protein Mixtures

Journal of agricultural and food chemistry, 2006-06, Vol.54 (12), p.4229-4234

2006

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Dynamics of controlled release systems based on water-in-water emulsions: A general theory

Journal of controlled release, 2008-10, Vol.131 (1), p.5-13

Sagis, Leonard M.C.

2008

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Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators

Food research international, 2021-02, Vol.140, p.110076-110076, Article 110076

2021

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Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses

Foods, 2024-06, Vol.13 (12), p.1864

2024

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Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

Preparation methods of alginate nanoparticles

Nonlinear Surface Dilatational Rheology and Foaming Behavior of Protein and Protein Fibrillar Aggregates in the Presence of Natural Surfactant

Extraction and characterisation of protein fractions from five insect species

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

Complex interfaces in food: Structure and mechanical properties

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Relaxation Behavior and Nonlinear Surface Rheology of PEO–PPO–PEO Triblock Copolymers at the Air–Water Interface

Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

Modifying the Contact Angle of Anisotropic Cellulose Nanocrystals: Effect on Interfacial Rheology and Structure

Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System

Soft gliadin nanoparticles at air/water interfaces: The transition from a particle-laden layer to a thick protein film

Mesoscopic Properties of Semiflexible Amyloid Fibrils

Dynamic behavior of interfaces: Modeling with nonequilibrium thermodynamics

Microencapsulation and Microspheres for Food Applications

Effect of Stirring and Seeding on Whey Protein Fibril Formation

Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces

Physicochemical properties of pectins from okra ( Abelmoschus esculentus (L.) Moench)

Surface rheological properties of liquid-liquid interfaces stabilized by protein fibrillar aggregates and protein-polysaccharide complexes

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

Modelling the rheology of anisotropic particles adsorbed on a two-dimensional fluid interface

Fibril Assemblies in Aqueous Whey Protein Mixtures

Dynamics of controlled release systems based on water-in-water emulsions: A general theory

Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators

Impact of Deformability and Rigidity of Starch Granules on Linear and Non-Linear Rheological Behavior of Waxy Rice Starch Gels and Applicability for Food End Uses

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