Title	Publication Date	Language	Citations
Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)	2024/05/01	English
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel	2024/05/01	English
Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability		English
The effect of sodium dodecylsulfate on gelatinization and gelation properties of wheat and potato starches	1998/04/01	English
Conformational transition of gellan gum of sodium, lithium, and potassium types in aqueous solutions	2002/01/01	English
Interfacial ageing effect on the rheology of a heat-set protein emulsion gel	1999/09/01	English
Effects of lecithin on thermally induced whey protein isolate gels	1999/05/01	English
Moisture migration in idealized bilayer systems: relationships among water-associated properties, structure, and texture	1998/10/01	English
Portulaca oleracea gum and casein interactions and emulsion stability	1999/03/01	English
Rheological properties of soybean protein isolate gels containing emulsion droplets	2001/05/01	English
NIR spectra in relation to viscoelastic properties of mixtures of Na-κ-Carrageenan, locust bean gum and casein	1998/04/01	English
Particle and matrix gels of gellan gum: effects of filler particles on rheological properties of matrix gels	2002/03/01	English
Fractal analysis of aggregates in heat-induced BSA gels	1998/01/01	English
Degradation of methylcellulose during ultra-high pressure homogenisation	2002/01/01	English
Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsions	2001/01/01	English
Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions	2000/11/01	English
Effects of high pressure and low temperature on β-lactoglobulin unfolding and aggregation	2001/05/01	English
Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility	2002/03/01	English
On the importance of using a Ca2+ independent transglutaminase for cross-linking of β-lactoglobulin	1999/05/01	English
Molecular weight distributions of α-lactalbumin polymers formed by mammalian and microbial transglutaminases	2000/01/01
Competitive protein adsorption between bovine serum albumin and β-lactoglobulin during spray-drying	2000/01/01
Gel formation in heat-treated bovine serum albumin-sodium alginate systems	1998/04/01	English
Conformation of galactomannan: experimental and modelling approaches	1999/05/01	English
Effect of glucose concentration on the rheological properties of wheat-starch dispersions	2000/09/01
Multivariate analysis of the influences of locust bean gum, αs-casein, κ-casein on viscoelastic properties of Na-K-carrageenan gels	1998/04/01	English
Rice starch-alginate systems gelatinised by high hydrostatic pressure (HHP) as dysphagia-oriented matrices		English
Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex		English
Molecular interactions between polyphenols and porcine α-amylase: An inhibition study on starch granules probed by kinetic, spectroscopic, calorimetric and in silico techniques		English
Development of gastric digestion-tolerant plant protein-based nanoparticles: Fabrication, characterization, antioxidant activity, and stability		English
Effects of different salt ions on the structure and rheological behavior of sulfated cellulose nanocrystal hydrogel		English