Publications
Journal Article (239)
1.
Journal Article
25 (15), e202400050 (2024)
Simple Method to Assess Foam Structure and Stability using Hydrophobin and BSA as Model Systems. ChemPhysChem 2.
Journal Article
4 (2024)
Effects of sugar molecules on the rheological and tribological properties and on the microstructure of agarose-based fluid gels. Frontiers in soft matter 3.
Journal Article
36 (1), 013330 (2024)
Rheo-microscopy and flow properties of crystallizing agitated sucrose dispersions. Physics of Fluids 4.
Journal Article
20 (3), pp. 495 - 510 (2024)
Structural characterization of solvent-based food preparation of jellyfish. Soft Matter 5.
Journal Article
2023 (2023)
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch. Food Biophysics 6.
Journal Article
35 (6), 064120 (2023)
Crystallization in highly supersaturated, agitated sucrose solutions. Physics of Fluids 7.
Journal Article
137, 108399 (2023)
Tunable oleosome-based oleogels: Influence of polysaccharide type for polymer bridging-based structuring. Food Hydrocolloids 8.
Journal Article
35 (2), 027131 (2023)
Tunable oleosome-based oleogels: Effect of polysaccharide architecture on polymer bridging-based structuring. Physics of Fluids 9.
Journal Article
30, 6 (2023)
Soybean oleosome-based oleogels via polymer-bridging based structuring. Mechanical properties at large deformations. OCL 10.
Journal Article
2 (11), pp. 1773 - 1780 (2022)
Identifying Sequential Residue Patterns in Bitter and Umami Peptides. ACS Food Science & Technology 11.
Journal Article
34 (4), 047112 (2022)
Meat-, vegetarian-, and vegan sausages: Comparison of mechanics, friction, and structure. Physics of Fluids 12.
Journal Article
129, 107672 (2022)
Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocolloids 13.
Journal Article
13, pp. 6902 - 6922 (2022)
Molecular behavior of fluid gels - the crucial role of edges and particle surface in macroscopic properties. Food & function / RSC, Royal Society of Chemistry 14.
Journal Article
4, pp. 784 - 799 (2021)
Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil. Current Research in Food Science 15.
Journal Article
33 (11), 117119 (2021)
Microscopic characterization of fatty liver-based emulsions: Bridging microstructure and texture in foie gras and pâté. Physics of Fluids 16.
Journal Article
150, 111958 (2021)
Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology 17.
Journal Article
4, pp. 436 - 448 (2021)
Physics of agarose fluid gels: Rheological properties and microstructure. Current Research in Food Science 18.
Journal Article
119, 106832 (2021)
Hydrocolloid coated oleosomes for development of oleogels. Food Hydrocolloids 19.
Journal Article
4, pp. 53 - 62 (2021)
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Current Research in Food Science 20.
Journal Article
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science