1. Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties. (August 2018) Authors: Kharlamova, Anna; Chassenieux, Christophe; Nicolai, Taco Journal: Food hydrocolloids Issue: Volume 81(2018) Page Start: 263 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Calcium-induced gelation of whey protein aggregates: Kinetics, structure and rheological properties. (June 2018) Authors: Kharlamova, Anna; Nicolai, Taco; Chassenieux, Christophe Journal: Food hydrocolloids Issue: Volume 79(2018) Page Start: 145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of tuna dark muscle protein isolate. Issue 8 (27th May 2022) Authors: Nguyen, Trong Bach; Mueni, Laurine Mule; Bui, Tran Nu Thanh Viet; Bao, Huynh Nguyen Duy; Thi Kim Cuc, Nguyen; Nicolai, Taco Journal: Journal of food processing and preservation Issue: Volume 46:Issue 8(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Dissociation of native casein micelles induced by sodium caseinate. (July 2015) Authors: Thomar, Peggy; Nicolai, Taco Journal: Food hydrocolloids Issue: Volume 49(2015:Jul.) Page Start: 224 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of hydrophobicity and molar mass on the capacity of chitosan and κ-carrageenan to stabilize water in water emulsions. (1st November 2021) Authors: Tea, Lingsam; Renou, Frederic; Nicolai, Taco Journal: Carbohydrate polymers Issue: Volume 271(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity. (May 2020) Authors: Liu, Dasong; Zhou, Peng; Nicolai, Taco Journal: Food hydrocolloids Issue: Volume 102(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of kappa carrageenan on acid-induced gelation of whey protein aggregates. Part II: Microstructure. (May 2020) Authors: Liu, Dasong; Zhou, Peng; Nicolai, Taco Journal: Food hydrocolloids Issue: Volume 102(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of orthophosphate and calcium on the self assembly of concentrated sodium caseinate solutions. (January 2017) Authors: Thomar, Peggy; Gonzalez-Jordan, Alberto; Dittmer, Jens; Nicolai, Taco Journal: International dairy journal Issue: Volume 64(2017:Jan.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of the hydrophobicity of fumed silica particles and the nature of oil on the structure and rheological behavior of Pickering emulsions. Issue 8 (3rd August 2019) Authors: Macedo Fernandes Barros, Frederico; Chassenieux, Christophe; Nicolai, Taco; de Souza Lima, Marli Miriam; Benyahia, Lazhar Journal: Journal of dispersion science and technology Issue: Volume 40:Issue 8(2019) Page Start: 1169 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating. (September 2017) Authors: Nguyen, Bach T.; Chassenieux, Christophe; Nicolai, Taco; Schmitt, Christophe Journal: Food hydrocolloids Issue: Volume 70(2017) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗