Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

Behavior of plant-dairy protein blends at air-water and oil-water interfaces

(2020) Emma B.A. Hinderink et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds

(2019) Eleni Ntone 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

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

The emulsifying performance of mildly derived mixtures from sunflower seeds

(2018) Dimitris Karefyllakis et al.   FOOD HYDROCOLLOIDS

Interfacial properties of green leaf cellulosic particles

(2017) A. Tamayo Tenorio et al.   FOOD HYDROCOLLOIDS

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

(2017) David Julian McClements et al.   Annual Review of Food Science and Technology

Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

(2016) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions

(2016) Alina Gerzhova et al.   FOOD CHEMISTRY

The interplay between diverse oil body extracts and exogenous biopolymers or surfactants

(2016) Constantinos V. Nikiforidis et al.   FOOD RESEARCH INTERNATIONAL

Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin

(2016) Guilherme de Figueiredo Furtado et al.   FOOD RESEARCH INTERNATIONAL

Complex interfaces in food: Structure and mechanical properties

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

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

The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate

(2013) Lamlam Cheung et al.   Food Biophysics

Amphiphilic Janus particles at fluid interfaces

(2013) Ankit Kumar et al.   Soft Matter

Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

(2013) Silvia E. H. J. van Kempen et al.   Soft Matter

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analytical applications of emulsions and microemulsions

(2012) José Luis Burguera et al.   TALANTA

Advances in Aqueous Extraction Processing of Soybeans

(2010) K. A. Campbell et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Size and Shape of Protein Molecules at the Nanometer Level Determined by Sedimentation, Gel Filtration, and Electron Microscopy

(2009) Harold P. Erickson   BIOLOGICAL PROCEDURES ONLINE

Physicochemical Stability of Maize Germ Oil Body Emulsions As Influenced by Oil Body Surface−Xanthan Gum Interactions

(2009) Constantinos V. Nikiforidis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unusually large oilbodies are highly correlated with lower oil content in Brassica napus

(2008) Zhiyong Hu et al.   PLANT CELL REPORTS