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

Microcapsules with Protein Fibril Reinforced Shells: Effect of Fibril Properties on Mechanical Strength of the Shell

(2012) Nam-Phuong K. Humblet-Hua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsion Drops with Complex Interfaces: Globular Versus Flexible Proteins

(2011) Philipp Erni et al.   MACROMOLECULAR MATERIALS AND ENGINEERING

Dynamic properties of interfaces in soft matter: Experiments and theory

(2011) Leonard M. C. Sagis   REVIEWS OF MODERN PHYSICS

Unravelling adsorption and alignment of amyloid fibrils at interfaces by probe particle tracking

(2011) Lucio Isa et al.   Soft Matter

Inhibiting, promoting, and preserving stability of functional proteinfibrils

(2011) Owen Griffith Jones et al.   Soft Matter

Protein/polysaccharide complexes and coacervates in food systems

(2010) Christophe Schmitt et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Adsorption of proteins at the oil/water interface—Observation of protein adsorption by interfacial shear stress measurements

(2010) Stefania G. Baldursdottir et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Interfacial Activity and Interfacial Shear Rheology of Native β-Lactoglobulin Monomers and Their Heat-Induced Fibers

(2010) Jin-Mi Jung et al.   LANGMUIR

Spatial Structure and Composition of Polysaccharide−Protein Complexes from Small Angle Neutron Scattering

(2009) I. Schmidt et al.   BIOMACROMOLECULES

Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film

(2009) C. Le Floch-Fouéré et al.   FOOD HYDROCOLLOIDS

Mixed Layers of Sodium Caseinate + Dextran Sulfate: Influence of Order of Addition to Oil−Water Interface

(2009) Laureline S. Jourdain et al.   LANGMUIR

Liquid Crystalline Phase Behavior of Protein Fibers in Water: Experiments versus Theory

(2009) Jin-Mi Jung et al.   LANGMUIR

Adsorption behaviour of hen egg-white lysozyme at the air/water interface

(2008) V.S. Alahverdjieva et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

(2008) C. Le Floch-Fouéré et al.   FOOD HYDROCOLLOIDS

Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions

(2008) Rujirat Santipanichwong et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review

(2008) Aiqian Ye   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Flow on Hen Egg White Lysozyme (HEWL) Fibril Formation: Length Distribution, Flexibility, and Kinetics

(2008) Nam-Phuong Humblet-Hua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Leonard M.C. Sagis   JOURNAL OF CONTROLLED RELEASE

Core-Shell Biopolymer Nanoparticles Produced by Electrostatic Deposition of Beet Pectin onto Heat-Denatured β-Lactoglobulin Aggregates

(2008) R. Santipanichwong et al.   JOURNAL OF FOOD SCIENCE

Polymer Microcapsules with a Fiber-Reinforced Nanocomposite Shell

(2008) Leonard M. C. Sagis et al.   LANGMUIR

Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions

(2008) Eric Dickinson   Soft Matter

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

(2007) Laureline Jourdain et al.   FOOD HYDROCOLLOIDS