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(2018). Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers. Food Research International.
(2017). Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. Journal of Food Engineering.
(2017). Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. Journal of Food Engineering.
(2017). Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin. Food Research International.
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(2017). Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chemistry.
(2017). Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual Review of Food Science and Technology.
(2017). Structural design approaches for creating fat droplet and starch granule mimetics. Food and Function.
(2016). Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chemistry.
(2016). Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chemistry.
(2016). Reduced fat food emulsions: Physicochemical, sensory, and biological aspects. Critical Reviews in Food Science and Nutrition.
(2015). Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International.
(2015). Protein-polysaccharide hydrogel particles formed by biopolymer phase separation. Food Biophysics.
(2015). Controlling microstructure and physical properties of biopolymer hydrogel particles through modulation of electrostatic interactions. Journal of Food Engineering.
(2014). Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International.
(2014). Development of reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Research International.
(2014). Structure-function relationships in food emulsions: Improving food quality and sensory perception. Food Structure.
(2014). Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet-starch granule mixtures. Food Hydrocolloids.
(2014). Factors influencing the freeze-thaw stability of emulsion-based foods. Comprehensive Reviews in Food Science and Food Safety.
(2013). Creating novel food textures: Modifying rheology of starch granule suspensions by cold-set whey protein gelation. LWT - Food Science and Technology.
(2013). Controlled biopolymer phase separation in complex food matrices containing fat droplets, starch granules, and hydrocolloids. Food Research International.
(2013). Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties. Innovative Food Science and Emerging Technologies.