1. Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure. (April 2022) Authors: Xia, Wenjie; Zhu, Linfeng; Delahaije, Roy J.B.M.; Cheng, Zhe; Zhou, Xilong; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior. (January 2022) Authors: Peng, Dengfeng; Jin, Weiping; Sagis, Leonard M.C.; Li, Bin Journal: Food hydrocolloids Issue: Volume 122(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures. (March 2021) Authors: Yang, Jack; Lamochi Roozalipour, Sarah P.; Berton-Carabin, Claire C.; Nikiforidis, Constantinos V.; van der Linden, Erik; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Are micelles actually at the interface in micellar casein stabilized foam and emulsions?. (August 2022) Authors: Zhou, Xilong; Yang, Jack; Sala, Guido; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. (December 2020) Authors: Zhou, Xilong; Sala, Guido; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Combining plant and dairy proteins in food colloid design. (December 2021) Authors: Hinderink, Emma B.A.; Boire, Adeline; Renard, Denis; Riaublanc, Alain; Sagis, Leonard M.C.; Schroën, Karin; Bouhallab, Saïd; Famelart, Marie-Hélène; Gagnaire, Valérie; Guyomarc'h, Fanny; Berton-Carabin, Claire C. Journal: Current opinion in colloid & interface science Issue: Volume 56(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures. (January 2022) Authors: Yang, Jack; Berton-Carabin, Claire C.; Nikiforidis, Constantinos V.; van der Linden, Erik; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 122(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Cruciferin versus napin – Air-water interface and foam stabilizing properties of rapeseed storage proteins. (March 2023) Authors: Shen, Penghui; Yang, Jack; Nikiforidis, Constantinos V.; Mocking-Bode, Helene C.M.; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 136:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach. (September 2021) Authors: Hinderink, Emma B.A.; de Ruiter, Jolet; de Leeuw, Jaap; Schroën, Karin; Sagis, Leonard M.C.; Berton-Carabin, Claire C. Journal: Food hydrocolloids Issue: Volume 118(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces. (December 2019) Authors: Felix, Manuel; Yang, Jack; Guerrero, Antonio; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 97(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗