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Phase Behavior of Ternary Polymer Mixtures in a Common Solvent

ACS omega, 2023-08, Vol.8 (31), p.28387-28408

2023

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Phase Separation in Complex Mixtures with Many Components: Analytical Expressions for Spinodal Manifolds

ACS omega, 2024-05, Vol.9 (21), p.22677-22690

2024

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Film Formation of High Tg Latex Using Hydroplasticization: Explanations from NMR Relaxometry

Langmuir, 2019-09, Vol.35 (38), p.12418-12427

2019

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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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High Field MicroMRI Velocimetric Measurement of Quantitative Local Flow Curves

Analytical chemistry (Washington), 2020-03, Vol.92 (6), p.4193-4200

2020

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Preparation of high protein micro-particles using two-step emulsification

Food hydrocolloids, 2011-07, Vol.25 (5), p.1139-1148

2011

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Phase behavior in multicomponent mixtures

Frontiers in Soft Matter, 2024-01, Vol.3

2024

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Water mobility during drying of hard and soft type latex: Systematic GARField 1H NMR relaxometry studies

Progress in organic coatings, 2018-10, Vol.123, p.111-119

2018

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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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Phase-Separating Binary Polymer Mixtures: The Degeneracy of the Virial Coefficients and Their Extraction from Phase Diagrams

ACS omega, 2021-03, Vol.6 (11), p.7862-7878

2021

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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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Addition to “Phase-Separating Binary Polymer Mixtures: The Degeneracy of the Virial Coefficients and Their Extraction from Phase Diagrams”

ACS omega, 2021-08, Vol.6 (30), p.20086-20087

2021

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Protein Fibrils Induce Emulsion Stabilization

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

2016

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Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

Food hydrocolloids, 2008, Vol.22 (7), p.1315-1325

2008

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Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Food hydrocolloids, 2017-12, Vol.73, p.129-140

2017

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Measuring the Length Distribution of a Fibril System: A Flow Birefringence Technique Applied to Amyloid Fibrils

Macromolecules, 2005-04, Vol.38 (7), p.2948-2958

2005

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Less is more: Limited fractionation yields stronger gels for pea proteins

Food hydrocolloids, 2021-03, Vol.112, p.106285, Article 106285

2021

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Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

Food hydrocolloids, 2022-05, Vol.126, p.107456, Article 107456

2022

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Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Food hydrocolloids, 2020-02, Vol.99, p.105332, Article 105332

2020

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Self-assembly and aggregation of proteins

Current opinion in colloid & interface science, 2007-10, Vol.12 (4), p.158-165

2007

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Soluble protein particles produced directly from mung bean flour by simple coacervation

Food hydrocolloids, 2023-05, Vol.139, p.108541, Article 108541

2023

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Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser

Food hydrocolloids, 2024-10, Vol.155, p.110174, Article 110174

2024

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Dry fractionation of chickpea flour: Impact of de-oiling and flow aids

Powder technology, 2024-10, Vol.446, p.120180, Article 120180

2024

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Dry fractionation for endosperm recovery from a barley malt waste stream

Journal of food engineering, 2023-11, Vol.357, p.111630, Article 111630

2023

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Physical, interfacial and foaming properties of different mung bean protein fractions

Food hydrocolloids, 2023-10, Vol.143, p.108885, Article 108885

2023

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Phase Behavior of Ternary Polymer Mixtures in a Common Solvent

Phase Separation in Complex Mixtures with Many Components: Analytical Expressions for Spinodal Manifolds

Film Formation of High Tg Latex Using Hydroplasticization: Explanations from NMR Relaxometry

Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils

High Field MicroMRI Velocimetric Measurement of Quantitative Local Flow Curves

Preparation of high protein micro-particles using two-step emulsification

Phase behavior in multicomponent mixtures

Water mobility during drying of hard and soft type latex: Systematic GARField 1H NMR relaxometry studies

Effect of Stirring and Seeding on Whey Protein Fibril Formation

Phase-Separating Binary Polymer Mixtures: The Degeneracy of the Virial Coefficients and Their Extraction from Phase Diagrams

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

Addition to “Phase-Separating Binary Polymer Mixtures: The Degeneracy of the Virial Coefficients and Their Extraction from Phase Diagrams”

Protein Fibrils Induce Emulsion Stabilization

Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Measuring the Length Distribution of a Fibril System: A Flow Birefringence Technique Applied to Amyloid Fibrils

Less is more: Limited fractionation yields stronger gels for pea proteins

Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Self-assembly and aggregation of proteins

Soluble protein particles produced directly from mung bean flour by simple coacervation

Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser

Dry fractionation of chickpea flour: Impact of de-oiling and flow aids

Dry fractionation for endosperm recovery from a barley malt waste stream

Physical, interfacial and foaming properties of different mung bean protein fractions

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