Publications
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High viscosity preparative chromatography for food applications
Separation and Purification Technology (2020), Volume: 237 - ISSN 1383-5866 -
Physical chemistry of gastric digestion of proteins gels
Current Research in Food Science (2020), Volume: 2 - ISSN 2665-9271 - p. 45-60. -
Interactions between acid and proteins under in vitro gastric condition – a theoretical and experimental quantification
Food & Function (2018), Volume: 9, Issue: 10 - ISSN 2042-6496 - p. 5283-5289. -
Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation
International Journal of Food Sciences and Nutrition (2018), Volume: 69, Issue: 1 - ISSN 0963-7486 - p. 1-11. -
Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions
Journal of Food Composition and Analysis (2018), Volume: 74 - ISSN 0889-1575 - p. 95-101. -
Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry
Food Chemistry (2018), Volume: 268 - ISSN 0308-8146 - p. 94-100. -
Towards mechanistic understanding of gastric digestion of structured proteins
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Acquiring Wageningen knowledge worldwide
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Towards mechanistic understanding of gastric digestion of structured proteins
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Modelling nanofiltration of food streams