Citation Impact
Citing Papers
Glass Transitions and Water-Food Structure Interactions
1995
Flavonoids as natural phenolic compounds and their role in therapeutics: an overview
2021 Standout
Emulsification of caraway essential oil in water by lecithin and β-lactoglobulin: emulsion stability and properties of the formed oil–aqueous interface
2001
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Milk protein interfacial layers and the relationship to emulsion stability and rheology
2001
Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
2014 Standout
Nomenclature of the Proteins of Cows’ Milk—Sixth Revision
2004 Standout
Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers
2005
The Composition of Bovine Milk Lipids: January 1995 to December 2000
2002 Standout
Oogenesis in teleosts: How fish eggs are formed
2009 Standout
Proteomic analysis of post-translational modifications
2003 Standout
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Invited review: Physiological properties of bioactive peptides obtained from whey proteins
2010
The Maturational Disassembly and Differential Proteolysis of Paralogous Vitellogenins in a Marine Pelagophil Teleost: A Conserved Mechanism of Oocyte Hydration1
2007
De novo design of tyrosine and serine kinase-driven protein switches
2021 StandoutNobel
Hydrocolloids as thickening and gelling agents in food: a critical review
2010 Standout
Heterologous protein expression in the methylotrophic yeastPichia pastoris
2000 Standout
Eugenol—From the Remote Maluku Islands to the International Market Place: A Review of a Remarkable and Versatile Molecule
2012 Standout
THE ROLE OF VITRIFICATION IN ANHYDROBIOSIS
1998 Standout
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2000 Standout
Water relations in freeze-dried powdered shortenings from babassu fat
1998
Gelation properties of partially renneted milk
2016
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2002 Standout
In vivo oocyte hydration in Atlantic halibut (Hippoglossus hippoglossus); proteolytic liberation of free amino acids, and ion transport, are driving forces for osmotic water influx
2002
Complete Characterization of Posttranslational Modification Sites in the Bovine Milk Protein PP3 by Tandem Mass Spectrometry with Electron Capture Dissociation as the Last Stage
2003
Particles as surfactants—similarities and differences
2002 Standout
Adsorption of protein and the stability of emulsions
1997
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Oxidation in Fish Oil Enriched Mayonnaise: Ascorbic Acid and Low pH Increase Oxidative Deterioration
2001
Partitioning of Selected Antioxidants in Mayonnaise
1999
Amino acids as plasticizers II. Use of quantitative structure-property relationships to predict the behavior of monoammoniummonocarboxylate plasticizers in starch–glycerol blends
1999
Competitive adsorption between a dry-heated soy protein–dextran mixture and surface-active materials in oil-in-water emulsions
2003
Effect of NaCl on thermal aggregation of egg white proteins from duck egg
2010
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions
2006
Milk‐based Gels Made with κ‐Carrageenan
2003
Natural-based plasticizers and biopolymer films: A review
2010 Standout
Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review
2001
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
2007 Standout
Dairy glycoconjugate emulsifiers: casein–maltodextrins
2000
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Main properties and current applications of some polysaccharides as biomaterials
2007 Standout
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum
2004
Intelligent Packaging: Concepts and Applications
2005 Standout
Decision support system design using the operator skill to control cheese ripening––application of the fuzzy symbolic approach
2003
Characterization of dairy emulsions by forward lobe laser light scattering—Application to milk and cream
1996
Applications of spray-drying in microencapsulation of food ingredients: An overview
2007 Standout
Characterisation and antioxidant evaluation of Icelandic F. vesiculosus extracts in vitro and in fish-oil-enriched milk and mayonnaise
2015
Study of Putative Glycosylation Sites in Bovine β-Casein Introduced by PCR-Based Site-Directed Mutagenesis
1996
Interactions between flavor compounds and food ingredients and their influence on flavor perception
2002
Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise
2015
Protein Stabilization of Emulsions and Foams
2005
Conformation of β-Lactoglobulin at an Oil/Water Interface as Determined from Proteolysis and Spectroscopic Methods
1998
Impact of Phosphorylation on the Mass Spectrometry Quantification of Intact Phosphoproteins
2018
Flavour encapsulation and controlled release – a review
2005 Standout
Fat crystals and emulsion stability — a review
2000
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
2008 Standout
Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations
2009
Emulsions stabilized with solid nanoparticles: Pickering emulsions
2013 Standout
Non-food applications of milk components and dairy co-products: A review
2003
Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk
2001
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting
2008
Works of Denis Lorient being referenced
Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring
2003
Study of Mechanism of Lipolysis Inhibition by Bovine Milk Proteose-Peptone Component 3
1993
Interactions Between Lipids and Milk Proteins in Emulsion
1992
Influence de la teneur en NaCl et de la durée d'affinage sur les caractéristiques sensorielles d'un fromage type camembert enrichi en magnésium
1992
New ingredients in food processing
1999
Ionic Strength and pH Effects on Composition and Microstructure of Yolk Granules
1991
Effect of surfactant on some physico-chemical properties of dairy oil-in-water emulsions
1994
Covalent binding of glycosyl residues to bovine casein: effects on solubility and viscosity
1989
Emulsifying properties of pure and mixed .alpha.s1- and .beta.-casein fractions: effects of chemical glycosylation
1991
New Ingredients In Food Processing Biochemistry And Agriculture
1999
Interactions between food components in ice cream. Part 1: unfrozen emulsions
1996
Characterisation of the protein composition of casein micelles after heating
1999
Etude de la fixation des pesticides organophosphorés sur les constituants protéiques du lait
1982
Thermodynamic and kinetic aspects of the transport of small molecules in dispersed systems
1998
Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate
1999
Physicochemical and Dynamic Properties of Caseins Modified by Chemical Phosphorylation
1992
Structural changes in oil-in-water emulsions during the manufacture of ice cream
1994
Viscosity and voluminosity of caseins chemically modified by reductive alkylation with reducing sugars
1988
INTERACTIONS BETWEEN FOOD COMPONENTS IN ICE CREAM II: STRUCTURE‐TEXTURE RELATIONSHIPS
1996
Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
1994
Mineral Cations Affect Microstructure of Egg Yolk Granules
1992
Rotational Diffusivity of Solutes in Concentrated Casemates: Influence of Glycosylation
1990