Title	Publication Date	Language	Citations
Non-covalent interactions of roselle anthocyanins with milk proteins and egg white protein		English
Rheological and tribological properties of seaweed powders as thickeners for liquid foods		English
Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness		English
Improvement of foaming and emulsifying properties of SPI via weak-base synchronized membrane separation: Insight from tuning the interfacial flexibility	2024/04/01	English
Micro and nano-encapsulated natural products in yogurt: An emerging trend to achieve multifunctional benefits in product quality and human health.		English
The crosslinking sites and molecular conformation of gelatin hydrogel modified by transglutaminase		English
Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties		English
Comprehensive insights into microalgae proteins: Nutritional profiles and innovative applications as sustainable alternative proteins in health and food sciences		English
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength		English
Supramolecular assembly of dual crosslinked nanocomposite polysaccharides hydrogel: Integration of injectable, self-healing, and pH-responsive platform for sustained delivery of polyphenols		English
Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits		English
Interaction of pectin and casein micelles	2000/07/01
Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation		English
Novel seamless shell-core microbead for probiotics encapsulation: Influence of gel structure on storage stability and gastrointestinal activity		English
The effect of glycation on the identification of characteristic tryptic peptides from porcine gelatin		English
Pectins amidated with different amino acids via MMTM activation: Structural characteristics and emulsifying properties		English
Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them		English
Gelatin/iota-carrageenan interactions in non-gelling conditions	2000/05/01
Characterization of food colloids by phase analysis light scattering	2000/07/01
Computer simulation reveals interfacial distribution behaviors of gallic acid in zein particle and tween 20 co-stabilized pickering emulsions: Impact on oxidative stability	2024/02/01	English
Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate	2024/01/01	English
pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine	2024/01/01	English
Rheological, antibacterial, antioxidant properties of D-mannitol-induced highly viscous succinoglycans produced by Sinorhizobium meliloti Rm 1021	2024/02/01	English
Effect of arabinoxylan amount and molecular structure on the microstructure, physicochemical and delivery properties of casein/arabinoxylan composite hydrogels	2024/01/01	English
Unraveling the potential health impact of the interactions between pea hydrolysates/peptides originating under gastric digestion and bile salts	2024/01/01	English
Improving the solubility of wheat gluten: Establishing and characterizing wheat gluten-phosvitin complex at molecular and subunit levels	2024/01/01	English
White asparagus stem proteins, from waste to interface stabilizer in food foams	2024/01/01	English
The stability and digestion properties of nobiletin in emulsion gel based on RG-I type citrus physiological premature fruit drop pectin	2024/01/01	English
Pressure-induced gelation of blended milk and pea protein suspensions	2024/01/01	English
Rheological and microstructural properties of heteroprotein complex coacervates formed by lactoferrin and osteopontin	2024/02/01	English