Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

(2020) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Recent developments in the application of X-ray and neutron reflectivity to soft matter systems

(2019) Maximilian W.A. Skoda   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

(2019) Emma B.A. Hinderink et al.   FOOD HYDROCOLLOIDS

Role of protein-cellulose nanocrystal interactions in the stabilization of emulsion

(2019) Lucie Pinďáková et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Adsorption effectiveness of β-lactoglobulin onto gold surface determined by quartz crystal microbalance

(2018) B. Jachimska et al.   BIOELECTROCHEMISTRY

A QCM-D study of the concentration- and time-dependent interactions of human LL37 with model mammalian lipid bilayers

(2018) Lindsay D. Lozeau et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

(2018) Claire C. Berton-Carabin et al.   Annual Review of Food Science and Technology

Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry

(2018) Arima Diah Setiowati et al.   MAGNETIC RESONANCE IN CHEMISTRY

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum – Whey protein isolate nano-complexes

(2018) Ali Sedaghat Doost et al.   FOOD HYDROCOLLOIDS

Fabrication of stable zein nanoparticles coated with soluble soybean polysaccharide for encapsulation of quercetin

(2018) Hao Li et al.   FOOD HYDROCOLLOIDS

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

(2017) Arima Diah Setiowati et al.   FOOD HYDROCOLLOIDS

Coalescence of protein-stabilised emulsions studied with microfluidics

(2017) Kelly Muijlwijk et al.   FOOD HYDROCOLLOIDS

Functional colloids from proteins and polysaccharides for food applications

(2017) Wahyu Wijaya et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

(2017) Wahyu Wijaya et al.   Food & Function

Blocking Gastric Lipase Adsorption and Displacement Processes with Viscoelastic Biopolymer Adsorption Layers

(2016) Nathalie Scheuble et al.   BIOMACROMOLECULES

Enzymatic Degradation of Polysaccharide-Based Layer-by-Layer Structures

(2016) Matias J. Cardoso et al.   BIOMACROMOLECULES

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

(2016) Claire C. Berton-Carabin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

(2016) Anges Teo et al.   FOOD HYDROCOLLOIDS

Probing the Adjustments of Macromolecules during Their Surface Adsorption

(2015) Pengxiang Jia et al.   ACS Applied Materials & Interfaces

Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestions

(2015) Yun Zhang et al.   FOOD HYDROCOLLOIDS

Influence of interfacial rheology on drainage from curved surfaces

(2014) M. Saad Bhamla et al.   Soft Matter

Layer-by-Layer Assembled Multilayer Shells for Encapsulation and Release of Fragrance

(2013) Anton V. Sadovoy et al.   ACS Applied Materials & Interfaces

Mechanical properties of protein adsorption layers at the air/water and oil/water interface: A comparison in light of the thermodynamical stability of proteins

(2013) Varvara Mitropoulos et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

(2013) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions

(2013) Raffaele Mezzenga et al.   REPORTS ON PROGRESS IN PHYSICS

Protein–polysaccharide interactions at fluid interfaces

(2011) Juan Miguel Rodríguez Patino et al.   FOOD HYDROCOLLOIDS

Mechanical Characterization and pH Response of Fibril-Reinforced Microcapsules Prepared by Layer-by-Layer Adsorption

(2010) Francisco J. Rossier-Miranda et al.   LANGMUIR

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

(2010) David Julian McClements   Annual Review of Food Science and Technology

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

(2009) Adem Gharsallaoui et al.   CARBOHYDRATE POLYMERS

Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

(2009) Young-Hee Cho et al.   LANGMUIR

Effect of Sample Heterogeneity on the Interpretation of QCM(-D) Data: Comparison of Combined Quartz Crystal Microbalance/Atomic Force Microscopy Measurements with Finite Element Method Modeling

(2008) Diethelm Johannsmann et al.   ANALYTICAL CHEMISTRY

Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate

(2008) Aiqian Ye   FOOD CHEMISTRY

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reversibly Controlling the Rigidity of Adsorbed Polycations

(2007) Amit K. Dutta et al.   MACROMOLECULES