TRIBOLOGICAL STUDY OF SUSPENSIONS OF CYSTEINE-RICH PROTEIN STABILIZED MICROBUBBLES AND SUBSEQUENT TRIPHASIC A/O/W EMULSIONS

Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions

(2011) Fideline L Tchuenbou-Magaia et al.   JOURNAL OF CELLULAR PLASTICS

Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations

(2010) E. Allen Foegeding et al.   INTERNATIONAL DAIRY JOURNAL

On the link between foam coarsening and surface rheology: why hydrophobins are so different

(2010) T. B. J. Blijdenstein et al.   Soft Matter

Modelling texture perception by soft epithelial surfaces

(2010) George A. van Aken   Soft Matter

Hydrophobins stabilised air-filled emulsions for the food industry

(2009) F.L. Tchuenbou-Magaia et al.   FOOD HYDROCOLLOIDS

Partial coalescence as a tool to control sensory perception of emulsions

(2008) Jan Benjamins et al.   FOOD HYDROCOLLOIDS

Exceptional stability of food foams using class II hydrophobin HFBII

(2008) Andrew R. Cox et al.   FOOD HYDROCOLLOIDS

A comparative study of microbubble generation by mechanical agitation and sonication

(2008) Qingyi Xu et al.   Innovative Food Science & Emerging Technologies

Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact

(2008) Agnieszka Chojnicka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tribological Properties of Neutral Polysaccharide Solutions under Simulated Oral Conditions

(2008) K.G. Zinoviadou et al.   JOURNAL OF FOOD SCIENCE

Aerated food gels: fabrication and potential applications

(2008) R ZUNIGA et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Multilevel structural nature and interactions of bovine serum albumin during heat-induced aggregation process

(2007) Rongxin Su et al.   FOOD HYDROCOLLOIDS