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EFSA Journal. European Food Safety Authority|December 23, 2024
Risk assessment of oligomers and potentially harmful chemical compounds from food packaging simulated using an in vitro digestion modelLuis Jiménez-Munoz, Aristea Papaioannou, Alexandra Anyfanti, et al.Food Chemistry|June 13, 2026
A general approach to unraveling structural changes of food proteins using atomistic model-based SAXSAntara Pal, Gökhan Uğur Atıl, Marcos López Hernández, et al.Foods (Basel, Switzerland)|February 25, 2017
Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat PasteurizationAnupam Chugh, Dipendra Khanal, Markus Walkling-Ribeiro, et al.Journal of Agricultural and Food Chemistry|October 31, 2023
Compositional Attributes of Blue Lupin (<i>Lupinus angustifolius</i>) Seeds for Selection of High-Protein CultivarsLaura Roman, Emmanouil Tsochatzis, Kubra Tarin, et al.Journal of Colloid and Interface Science|June 4, 2026
Probing early-stage casein micelle aggregation during milk acidification with differential dynamic microscopyMatteo Brizioli, Sigrid Nørgaard Beldring, Valeria Rondelli, et al.Journal of Colloid and Interface Science|April 6, 2025
In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming propertiesRuifen Li, Dionysios Neofytos, Jacob J K Kirkensgaard, et al.Journal of Colloid and Interface Science|December 15, 2023
Role of the pea protein aggregation state on their interfacial propertiesKatherine Findlay Grasberger, Frederik Wendelboe Lund, Adam Cohen Simonsen, et al.International Journal of Biological Macromolecules|September 29, 2022
New opportunities for sustainable bioplastic development: Tailorable polymorphic and three-phase crystallization of stereocomplex polylactide by layered double hydroxideQi Chen, Rafael Auras, Milena Corredig, et al.JDS Communications|December 9, 2024
A simple and robust method for laboratory-scale preparation of butterSandra Beyer Gregersen, Lise Margrethe Boesgaard, Dionysios D Neofytos, et al.Current Research in Food Science|August 12, 2025
Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudyDionysios D Neofytos, Katherine F Grasberger, Anders Holste, et al.Pageof 12