Publications
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Towards oxidatively stable emulsions containing iron-loaded liposomes : The key role of phospholipid-to-iron ratio
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Towards new food emulsions: designing the interface and beyond
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The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
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The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods
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Tayloring W/O/W emulsion composition for effective encapsulation : The role of PGPR in water transfer-induced swelling
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Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties
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Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
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Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions
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Spruce galactoglucomannans in rapeseed oil-in-water emulsions : Efficient stabilization performance and structural partitioning
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Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends