Articoli con mandati relativi all'accesso pubblico - Leonard SagisUlteriori informazioni
Non disponibili pubblicamente: 6
Nonlinear surface dilatational rheology and foaming behavior of protein and protein fibrillar aggregates in the presence of natural surfactant
Z Wan, X Yang, LMC Sagis
Langmuir 32 (15), 3679-3690, 2016
Mandati: National Natural Science Foundation of China
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators
Q Li, M Xu, J Xie, E Su, Z Wan, LMC Sagis, X Yang
Food Research International 140, 110076, 2021
Mandati: National Natural Science Foundation of China
Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals
MEH Van Den Berg, S Kuster, EJ Windhab, L Sagis, P Fischer
Physics of Fluids 30 (7), 2018
Mandati: Swiss National Science Foundation
The influence of protein/phospholipid ratio on the physicochemical and interfacial properties of biomimetic milk fat globules
M Chen, LMC Sagis
Food Hydrocolloids 97, 105179, 2019
Mandati: National Natural Science Foundation of China
Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials
M Chen, LMC Sagis, Q Sun
LWT 133, 110094, 2020
Mandati: National Natural Science Foundation of China
Surface characterization of drying acrylic latex dispersions with variable methacrylic acid content using surface dilatational rheology
B Voogt, P Venema, L Sagis, H Huinink, B Erich, J Scheerder, O Adan
Journal of colloid and interface science 556, 584-591, 2019
Mandati: Netherlands Organisation for Scientific Research
Disponibili pubblicamente: 43
Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents
J Yang, I Thielen, CC Berton-Carabin, E van der Linden, LMC Sagis
Food Hydrocolloids 101, 105466, 2020
Mandati: Netherlands Organisation for Scientific Research
Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
EBA Hinderink, K Münch, L Sagis, K Schroën, CC Berton-Carabin
Food Hydrocolloids 97, 105206, 2019
Mandati: Netherlands Organisation for Scientific Research
Behavior of plant-dairy protein blends at air-water and oil-water interfaces
EBA Hinderink, L Sagis, K Schroën, CC Berton-Carabin
Colloids and Surfaces B: Biointerfaces 192, 111015, 2020
Mandati: Netherlands Organisation for Scientific Research
Corncob cellulose nanosphere as an eco-friendly detergent
B Liu, T Li, W Wang, LMC Sagis, Q Yuan, X Lei, MAC Stuart, D Li, C Bao, ...
Nature Sustainability 3 (6), 448-458, 2020
Mandati: National Natural Science Foundation of China
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
J Yang, R Kornet, CF Diedericks, Q Yang, CC Berton-Carabin, ...
Food Structure 31, 100254, 2022
Mandati: Netherlands Organisation for Scientific Research
Dynamic heterogeneity in complex interfaces of soft interface-dominated materials
LMC Sagis, B Liu, Y Li, J Essers, J Yang, A Moghimikheirabadi, ...
Scientific Reports 9 (1), 2938, 2019
Mandati: Swiss National Science Foundation, National Natural Science Foundation of …
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
R Kornet, J Yang, P Venema, E van der Linden, LMC Sagis
Food Hydrocolloids 126, 107456, 2022
Mandati: Netherlands Organisation for Scientific Research
Physical and oxidative stability of food emulsions prepared with pea protein fractions
EBA Hinderink, A Schröder, L Sagis, K Schroën, CC Berton-Carabin
LWT 146, 111424, 2021
Mandati: Netherlands Organisation for Scientific Research
Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles
D Peng, W Jin, M Arts, J Yang, B Li, LMC Sagis
Food Hydrocolloids 107, 105955, 2020
Mandati: National Natural Science Foundation of China
Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level
EBA Hinderink, W Kaade, L Sagis, K Schroën, CC Berton-Carabin
Food Hydrocolloids 102, 105610, 2020
Mandati: Netherlands Organisation for Scientific Research
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
PL Fuhrmann, S Breunig, G Sala, L Sagis, M Stieger, E Scholten
Journal of Colloid and Interface Science 607, 389-400, 2022
Mandati: Netherlands Organisation for Scientific Research
Air-water interfacial and foaming properties of whey protein-sinapic acid mixtures
J Yang, SPL Roozalipour, CC Berton-Carabin, CV Nikiforidis, ...
Food Hydrocolloids 112, 106467, 2021
Mandati: Netherlands Organisation for Scientific Research
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
PJ García-Moreno, J Yang, S Gregersen, NC Jones, CC Berton-Carabin, ...
Food Hydrocolloids 115, 106605, 2021
Mandati: Innovation Fund Denmark
Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface
E Ntone, T van Wesel, LMC Sagis, M Meinders, JH Bitter, CV Nikiforidis
Journal of Colloid and Interface Science 583, 459-469, 2021
Mandati: Netherlands Organisation for Scientific Research
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