572 results on '"Sagis, Leonard"'
Search Results
2. Universal Transition to Wide Shear Zones in Entangled Macroscale Chains or Ropes
3. Effect of gum Arabic coating on release behavior of curcumin-loaded kafirin and zein composite nanoparticles
4. Molecular, interfacial and foaming properties of pulse proteins
5. Interfacial and foaming properties of soluble lupin protein isolates: Effect of pH
6. Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
7. Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser
8. Interfacial rheological properties of pepsin-hydrolyzed lentil protein isolate at oil-water interfaces
9. Soft gliadin nanoparticles at air/water interfaces: The transition from a particle-laden layer to a thick protein film
10. Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface
11. Effects of oil-water interfacial properties on protein structuring and droplet deformation in high moisture meat analogues containing oil
12. Modifying the interfacial dynamics of oleosome (lipid droplet) membrane using curcumin
13. The role of oleosins and phosphatidylcholines on the membrane mechanics of oleosomes
14. pH-induced conformational changes of lupin protein-pectin mixtures and its effect on air-water interfacial properties and foaming functionality
15. Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology
16. A numerical method for the simulation of viscoelastic fluid surfaces
17. Air-water interface properties and foam stabilization by mildly extracted lentil protein
18. Interfacial moduli at large strains and stability of emulsions stabilised by plant proteins at high bulk shear rates
19. White asparagus stem proteins, from waste to interface stabilizer in food foams
20. Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization
21. Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilization
22. Role of pulse globulins and albumins in air-water interface and foam stabilization
23. Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties
24. Surface dilatational and foaming properties of whey protein and escin mixtures
25. Physical, interfacial and foaming properties of different mung bean protein fractions
26. The emulsifying ability of oleosomes and their interfacial molecules
27. Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages
28. Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling
29. Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces
30. Self-similarity and Payne effect of whey protein-escin mixtures at the air-water interface
31. Cruciferin versus napin – Air-water interface and foam stabilizing properties of rapeseed storage proteins
32. Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends
33. Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch
34. Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures
35. The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
36. Starch controls brittleness in emulsion-gels stabilized by pea flour
37. Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilising properties of soy proteins
38. Are micelles actually at the interface in micellar casein stabilized foam and emulsions?
39. Interfacial protein-protein displacement at fluid interfaces
40. Non-linear rheology reveals the importance of elasticity in meat and meat analogues
41. Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
42. Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
43. Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH
44. Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels
45. Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
46. Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein
47. Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
48. Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures
49. Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior
50. Combining plant and dairy proteins in food colloid design
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.