11. Modulating the gel properties of soy glycinin by crosslinking with tyrosinase. (September 2016) Authors: Isaschar-Ovdat, Sivan; Davidovich-Pinhas, Maya; Fishman, Ayelet Journal: Food research international Issue: Volume 87(2016:Sep.) Page Start: 42 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. New insights into the thermodynamics and kinetics of triacylglycerols crystallization. (October 2022) Authors: Golodnizky, Daniel; Davidovich-Pinhas, Maya Journal: Innovative food science & emerging technologies Issue: Volume 81(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Oil structuring using polysaccharides. (June 2019) Authors: Davidovich-Pinhas, Maya Journal: Current opinion in food science Issue: Volume 27(2019) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Oleogels: a promising tool for delivery of hydrophobic bioactive molecules. (January 2016) Authors: Davidovich-Pinhas, Maya Journal: Therapeutic delivery Issue: Volume 7:Number 1(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Oleogels: a promising tool for delivery of hydrophobic bioactive molecules. (January 2016) Authors: Davidovich-Pinhas, Maya Journal: Therapeutic delivery Issue: Volume 7:Number 1(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Shear thinning pectin hydrogels physically cross-linked with chitosan nanogels. (1st December 2019) Authors: Shitrit, Yulia; Davidovich-Pinhas, Maya; Bianco-Peled, Havazelet Journal: Carbohydrate polymers Issue: Volume 225(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Temperature effects on the gelation of ethylcellulose oleogels. (April 2015) Authors: Davidovich-Pinhas, Maya; Gravelle, Andrew J.; Barbut, Shai; Marangoni, Alejandro G. Journal: Food hydrocolloids Issue: Volume 46(2015:Apr.) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. The development and characterization of novel in-situ bigel formulation. (April 2021) Authors: Samui, Tias; Goldenisky, Daniel; Rosen-Kligvasser, Jasmine; Davidovich-Pinhas, Maya Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. The development of a direct approach to formulate high oil content zein-based emulsion gels using moderate temperatures. (April 2020) Authors: Nephomnyshy, Ina; Rosen-Kligvasser, Jasmine; Davidovich-Pinhas, Maya Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. The effect of preparation temperature and composition on bigel performance as fat replacers. Issue 8 (4th April 2023) Authors: Vershkov, Bela; Davidovich-Pinhas, Maya Journal: Food & function Issue: Volume 14:Issue 8(2023) Page Start: 3838 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗