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Food Research International (Ottawa, Ont.)|March 28, 2018
Extensional and shear rheology of okra hydrocolloid-saliva mixturesBo Yuan, Christos Ritzoulis, Jianshe ChenInternational Journal of Biological Macromolecules|August 8, 2024
Pectin-mucin interactions: Insights from fluorimetry, thermodynamics and dual (static and dynamic) quenching mechanismsMehraj Ahmad, Rani Bushra, Christos RitzoulisNPJ Science of Food|July 16, 2019
Extensional and shear rheology of okra polysaccharides in the presence of artificial salivaBo Yuan, Christos Ritzoulis, Jianshe ChenColloids and Surfaces. B, Biointerfaces|August 14, 2018
Shear and extensional rheological characterisation of mucin solutionsMehraj Ahmad, Christos Ritzoulis, Jianshe ChenInternational Journal of Biological Macromolecules|December 15, 2019
Chemical physics of whey protein isolate in the presence of mucin: From macromolecular interactions to functionalityMehraj Ahmad, Christos Ritzoulis, Weichun Pan, et al.Journal of Texture Studies|October 23, 2018
Saliva could act as an emulsifier during oral processing of oil/fatMiodrag Glumac, Lanxi Qin, Jianshe Chen, et al.Journal of Texture Studies|November 27, 2024
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory PerceptionIoannis Velopoulos, Maria Dimopoulou, Jianshe Chen, et al.Gels (Basel, Switzerland)|April 27, 2023
Yogurt Products Fortified with Microwave-Extracted Peach PolyphenolsAthina Theocharidou, Evdoxios Psomas, Antonios Koliouskas, et al.International Journal of Biological Macromolecules|April 21, 2019
Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interfacePing Shao, Jieru Feng, Peilong Sun, et al.Journal of Texture Studies|May 3, 2023
Capturing the onset of oral processing: Merging of a model food emulsion drop with salivaEleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, et al.Pageof 6