Citation Impact
Citing Papers
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches
2020
Flavonoids as natural phenolic compounds and their role in therapeutics: an overview
2021 Standout
Reactions in Droplets in Microfluidic Channels
2006 Standout
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
2001
The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions
2013
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
2010 Standout
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
2007 Standout
Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?
2012
Structuring food emulsions in the gastrointestinal tract to modify lipid digestion
2008
Droplet microfluidics
2008 Standout
Hydrocolloids as thickening and gelling agents in food: a critical review
2010 Standout
Essential oils: From extraction to encapsulation
2015 Standout
Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
2011 Standout
The minerals of milk
2005 Standout
Food emulsions—their structures and structure-forming properties
2005
Microencapsulating Properties of Sodium Caseinate
2001
Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
2004
Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides
2008
Gelation properties of partially renneted milk
2016
Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels
2003
Methods for the study of starch retrogradation
2000
The Hitchhiker’s Guide to Flow Chemistry
2017 Standout
Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
2009
Emulsions — creaming phenomena
2000
Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization
2003
Influence of retorting (121 °C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions
2002
Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides
2005
The Stability of Aerated Milk Protein Emulsions in the Presence of Small Molecule Surfactants
1997
Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate
2008
Freeze- or spray-dried gluten hydrolysates. 2.
2001
Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk
2005
Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems
2003
Liquid-Liquid Phase Separation in Biology
2014 Standout
Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation
2013
Controlling Nonspecific Protein Adsorption in a Plug-Based Microfluidic System by Controlling Interfacial Chemistry Using Fluorous-Phase Surfactants
2004
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum
2004
Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate
2000
Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration
2002
Applications of spray-drying in microencapsulation of food ingredients: An overview
2007 Standout
Marine Polysaccharides from Algae with Potential Biomedical Applications
2015 Standout
Changes in the mineral balance of milk submitted to technological treatments
1998
Edible nanoemulsions: fabrication, properties, and functional performance
2010 Standout
Influence of Processing Variables on the Rheological and Textural Properties of Lupin Protein-Stabilized Emulsions
1998
Protein-stabilized emulsions
2004 Standout
Protein Stabilization of Emulsions and Foams
2005
Flavour encapsulation and controlled release – a review
2005 Standout
Physical Stability of Spray‐Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions
2002
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
2008 Standout
Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate
2003
Emulsifying Properties of Bovine Serum Albumin−Galactomannan Conjugates
2003
Emerging Droplet Microfluidics
2017 Standout
Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2and HNO2
2014 Standout
Morphological, thermal and rheological properties of starches from different botanical sources
2003 Standout
Influence of EDTA and Citrate on Physicochemical Properties of Whey Protein-Stabilized Oil-in-Water Emulsions Containing CaCl2
2002
Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution
2007
Challenges and approaches for production of a healthy and functional mayonnaise sauce
2019 Standout
Works of Peter A. Munro being referenced
Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone
2000
Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting
1998
Influence of Calcium, Magnesium, or Potassium Ions on the Formation and Stability of Emulsions Prepared Using Highly Hydrolyzed Whey Proteins
2000
Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk
1997
Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions
1995
Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinate
2003
Microstructure, permeability and appearance of acid gels made from heated skim milk
1998
Acid-Induced Dissociation of Casein Micelles in Milk: Effects of Heat Treatment
1996
Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins
1998
Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
2001
Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)
2003
Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions
1999
Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates
2000
EFFECTS OF pH ON WHEY PROTEIN CONCENTRATE GEL PROPERTIES: COMPARISONS BETWEEN SMALL DEFORMATION (DYNAMIC) AND LARGE DEFORMATION (FAILURE) TESTING
1995
Oil‐in‐Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate
1996
Characterization of Commercial and Experimental Sodium Caseinates by Multiangle Laser Light Scattering and Size-Exclusion Chromatography
2000
Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels
1998