Background and activities
Scientific, academic and artistic work
- (2021) Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends in Food Science & Technology.
- (2019) An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science & Technology.
- (2017) Fabrication methods of biopolymeric microgels and microgel-based hydrogels. Food Hydrocolloids.
- (2016) Modulating the textural characteristics of whey protein nanofibril gels with different concentrations of calcium chloride. Journal of Dairy Research.
- (2015) Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels. Food Hydrocolloids.