Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study

Interfacial film formation and film stability of high hydrostatic pressure-treated β-lactoglobulin

(2021) Helena Kieserling et al.   FOOD HYDROCOLLOIDS

The interfacial covalent bonding of whey protein hydrolysate and pectin under high temperature sterilization: Effect on emulsion stability

(2021) Qiwei Du et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface: A QCM-D study

(2021) Hao Li et al.   FOOD HYDROCOLLOIDS

Designing delivery systems for functional ingredients by protein/polysaccharide interactions

(2021) Hao Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

(2020) Arima Diah Setiowati et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

(2020) Poliana Moser et al.   FOOD HYDROCOLLOIDS

Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

(2020) Qurrotul A'yun et al.   INTERNATIONAL DAIRY JOURNAL

Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions

(2020) Shingo Matsuyama et al.   FOOD HYDROCOLLOIDS

Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends

(2020) Emma B.A. Hinderink et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase

(2020) Jotam Bergfreund et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

(2020) Hao Li et al.   FOOD HYDROCOLLOIDS

Conformational state and charge determine the interfacial film formation and film stability of β-lactoglobulin

(2020) Helena Kieserling et al.   FOOD HYDROCOLLOIDS

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

Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

(2019) Jack Yang et al.   FOOD HYDROCOLLOIDS

Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized d -limonene emulsion

(2018) Jiaqi Su et al.   FOOD HYDROCOLLOIDS

Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions

(2018) Kacie K.H.Y. Ho et al.   FOOD HYDROCOLLOIDS

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

Impact of enzymatic hydrolysis on the interfacial rheology of whey protein/pectin interfacial layers at the oil/water-interface

(2017) F. Tamm 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

Influence of pH and cinnamaldehyde on the physical stability and lipolysis of whey protein isolate-stabilized emulsions

(2017) Enmin Chen et al.   FOOD HYDROCOLLOIDS

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

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH

(2017) Dengfeng Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Tailored Interfacial Rheology for Gastric Stable Adsorption Layers

(2014) N. Scheuble et al.   BIOMACROMOLECULES

Nonlinear rheology of complex fluid–fluid interfaces

(2014) Leonard M.C. Sagis et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Complex interfaces in food: Structure and mechanical properties

(2014) Leonard M.C. Sagis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interfacial rheology of mixed layers of food proteins and surfactants

(2013) Abhijit Dan et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Rheology of interfacial protein-polysaccharide composites

(2013) P. Fischer   European Physical Journal-Special Topics

pH Effects on the Molecular Structure of β-Lactoglobulin Modified Air–Water Interfaces and Its Impact on Foam Rheology

(2013) Kathrin Engelhardt et al.   LANGMUIR

Hearing What You Cannot See and Visualizing What You Hear: Interpreting Quartz Crystal Microbalance Data from Solvated Interfaces

(2011) Ilya Reviakine et al.   ANALYTICAL CHEMISTRY

Protein–polysaccharide interactions at fluid interfaces

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

Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

(2011) O. Benjamin et al.   FOOD HYDROCOLLOIDS

Dynamic properties of interfaces in soft matter: Experiments and theory

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

Rheological properties of protein films

(2010) Brent S. Murray   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Interfacial rheology of protein–surfactant mixtures

(2009) Julia Maldonado-Valderrama et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces

(2009) Joice N. Miquelim et al.   FOOD HYDROCOLLOIDS

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

(2008) Eric Dickinson   Soft Matter