Rheology and Flocculation of High-Pressure-Treated b-Lactoglobulin-Stabilized Emulsions: Comparison with Thermal Treatment. Journal of Agricultural and Food Chemistry 46(7): 2565-2571, 1998
Rheology and flocculation of high-pressure-treated beta-lactoglobulin-stabilized emulsions: Comparison with thermal treatment. Journal of Agricultural and Food Chemistry 46(7): 2565-2571, 1998
Influence of competitive adsorption on flocculation and rheology of high-pressure-treated milk protein-stabilized emulsions. Journal of agricultural and food chemistry 47(1): 25-30, 1999
Influence of iota-carrageenan on droplet flocculation of beta-lactoglobulin-stabilized oil-in-water emulsions during thermal processing. Langmuir: the Acs Journal of Surfaces and Colloids 20(22): 9565-9570, 2004
Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7. Langmuir: the Acs Journal of Surfaces and Colloids 20(14): 5753-5758, 2004
Creaming, flocculation, and rheology of casein-stabilized emulsions. Food emulsions and foams: interfaces, interactions and stability Proceedings of a conference, Seville, Spain, 16-18 March 1998: 327-341, 1999
Influence of Sucrose on Droplet Flocculation in Hexadecane Oil-in-Water Emulsions Stabilized by b-Lactoglobulin. Journal of Agricultural and Food Chemistry 51(3): 6-72, 2003
Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. Journal of Agricultural and Food Chemistry 51(3): 766-772, 2003
Impact of Protein Surface Denaturation on Droplet Flocculation in Hexadecane Oil-in-Water Emulsions Stabilized by b-Lactoglobulin. Journal of Agricultural and Food Chemistry 50(24): 31-7, 2002
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin. Journal of Agricultural and Food Chemistry 50(24): 7131-7137, 2002
Influence of free protein on flocculation stability of beta-lactoglobulin stabilized oil-in-water emulsions at neutral pH and ambient temperature. Langmuir: the Acs Journal of Surfaces and Colloids 20(24): 10394-10398, 2004
Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B. Langmuir: the Acs Journal of Surfaces and Colloids 24(6): 2603-2610, 2008
Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions. Journal of the American Oil Chemists' Society 77(9): 975-983, 2000
Rheology and stability of acidified food emulsions treated with high pressure. Journal of Agricultural and Food Chemistry 51(9): 2591-2596, 2003
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 76: 57-66, 2017