Showing results (1-10 of 12) with videos related to
Sort By:
Pageof 2
Food Chemistry|April 7, 2024
Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensionsRui Zhu, Owen Griffith JonesJournal of Food Science|May 25, 2010
Biopolymer nanoparticles from heat-treated electrostatic protein-polysaccharide complexes: factors affecting particle characteristicsOwen Griffith Jones, David Julian McClementsAdvances in Food and Nutrition Research|June 2, 2019
Assembled protein nanoparticles in food or nutrition applicationsYoung-Hee Cho, Owen Griffith JonesComprehensive Reviews in Food Science and Food Safety|January 20, 2021
Functional Biopolymer Particles: Design, Fabrication, and ApplicationsOwen Griffith Jones, David Julian McClementsCritical Reviews in Food Science and Nutrition|December 14, 2021
Plant protein-based fibers: Fabrication, characterization, and potential food applicationsDa Chen, Owen Griffith Jones, Osvaldo H CampanellaFoods (Basel, Switzerland)|January 17, 2024
Fabrication of Whey Protein Isolate-Pectin Nanoparticles by Thermal Treatment: Effect of Dynamic High-Pressure TreatmentSohyeon Im, Owen Griffith Jones, Seung Jun ChoiGels (Basel, Switzerland)|January 25, 2019
Impacts of Size and Deformability of β-Lactoglobulin Microgels on the Colloidal Stability and Volatile Flavor Release of Microgel-Stabilized EmulsionsRyan W Murphy, Lijie Zhu, Ganesan Narsimhan, et al.Gels (Basel, Switzerland)|March 29, 2019
Impact of Chitosan Molecular Weight and Attached Non-Interactive Chains on the Formation of α-Lactalbumin Nanogel ParticlesJuan Du, Young-Hee Cho, Ryan Murphy, et al.Carbohydrate Polymers|May 17, 2020
Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gelDa Chen, Fang Fang, Enrico Federici, et al.Food Chemistry|February 1, 2021
Limited hydrolysis and conjugation of zein with chitosan oligosaccharide by enzymatic reaction to improve functional propertiesWanying He, Liang Tian, Fang Fang, et al.Pageof 2