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Scientific Reports|January 18, 2018
A new group of synthetic phenolic-containing amphiphilic molecules for multipurpose applications: Physico-chemical characterization and cell-toxicity studySampson Anankanbil, Bianca Pérez, Iva Fernandes, et al.Food Chemistry|April 9, 2019
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsionsBetül Yesiltas, Ann-Dorit M Sørensen, Pedro J García-Moreno, et al.Journal of Agricultural and Food Chemistry|November 7, 2018
Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water EmulsionsBetül Yesiltas, Pedro J García-Moreno, Ann-Dorit M Sørensen, et al.Food Chemistry|March 25, 2018
Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsionsBetül Yesiltas, Ann-Dorit Moltke Sørensen, Pedro J García-Moreno, et al.Food Chemistry|October 11, 2020
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stabilityBetül Yesiltas, Pedro J García-Moreno, Ann-Dorit M Sørensen, et al.Food Chemistry|August 7, 2019
Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterizationAhmed A Abd El-Maksoud, Sampson Anankanbil, Ye Zhou, et al.Food Chemistry|September 30, 2017
Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugatesAhmed A Abd El-Maksoud, Ismail H Abd El-Ghany, Hossam S El-Beltagi, et al.Pageof 2