This is the final peer-reviewed manuscript accepted for publication in Colloids and Surfaces A: Physicochem. Eng. Aspects. Citation of the published version is: Colloids Surf. A 509, 521–538 (2016)
<p>The formation and stabilization of oil-in-water emulsions using well-defined and well-chara...
Hydrophobins are a large family of small proteins (about 100 aminoacids), produced by filamentous fu...
Here we study the surface dilational properties of spread and adsorbed layers of whey protein isolat...
Hydrophobins are proteins isolated from filamentous fungi, which are excellent foam stabilizers, unl...
This is the final peer-reviewed manuscript accepted for publication in Colloids and Surfaces A: Phys...
Class II hydrophobin (HFBII) is a very promising ingredient for improving food foam stability. Pure ...
The stabilization of fluorous oil droplets in aqueous environment is a critical issue in the prepara...
Class II hydrophobin (HFBII) is a very promising ingredient for improving food foam stability. Pure ...
The HFBII hydrophobin is an amphiphilic protein that can irreversibly adsorb at the air/water interf...
This is the final peer-reviewed manuscript accepted for publication in Colloids and Surfaces A: Phy...
University of Minnesota M.S. thesis.January 2019. Major: Bioproducts/Biosystems Science Engineering...
Hydrophobins are natural surfactant proteins endowed with exceptional surface activity and film-form...
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of ...
Fungal hydrophobins are small amphiphilic proteins that self-assemble into monolayers on hydrophobic...
AbstractFoams remain an invaluable part of the food engineer's arsenal. Unfortunately the number of ...
<p>The formation and stabilization of oil-in-water emulsions using well-defined and well-chara...
Hydrophobins are a large family of small proteins (about 100 aminoacids), produced by filamentous fu...
Here we study the surface dilational properties of spread and adsorbed layers of whey protein isolat...
Hydrophobins are proteins isolated from filamentous fungi, which are excellent foam stabilizers, unl...
This is the final peer-reviewed manuscript accepted for publication in Colloids and Surfaces A: Phys...
Class II hydrophobin (HFBII) is a very promising ingredient for improving food foam stability. Pure ...
The stabilization of fluorous oil droplets in aqueous environment is a critical issue in the prepara...
Class II hydrophobin (HFBII) is a very promising ingredient for improving food foam stability. Pure ...
The HFBII hydrophobin is an amphiphilic protein that can irreversibly adsorb at the air/water interf...
This is the final peer-reviewed manuscript accepted for publication in Colloids and Surfaces A: Phy...
University of Minnesota M.S. thesis.January 2019. Major: Bioproducts/Biosystems Science Engineering...
Hydrophobins are natural surfactant proteins endowed with exceptional surface activity and film-form...
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of ...
Fungal hydrophobins are small amphiphilic proteins that self-assemble into monolayers on hydrophobic...
AbstractFoams remain an invaluable part of the food engineer's arsenal. Unfortunately the number of ...
<p>The formation and stabilization of oil-in-water emulsions using well-defined and well-chara...
Hydrophobins are a large family of small proteins (about 100 aminoacids), produced by filamentous fu...
Here we study the surface dilational properties of spread and adsorbed layers of whey protein isolat...
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