Preparation methods of alginate nanoparticles
2014 · Advances in Colloid and Interface Science · 455 citations
https://doi.org/10.1016/j.cis.2014.03.009
L
Leonard M.C. Sagis
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Leonard M.C. Sagis is an academic researcher from Wageningen University & Research. The author has contributed to research in topics: Proteins in Food Systems & Pickering emulsions and particle stabilization & Polysaccharides Composition and Applications. The author has an h-index of 62, co-authored 242 publications.
ORCID: 0000-0001-5749-9760Papers by this author
worksNonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents
2019 · Food Hydrocolloids · 133 citations
https://doi.org/10.1016/j.foodhyd.2019.105466
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
2021 · Food Hydrocolloids · 120 citations
https://doi.org/10.1016/j.foodhyd.2021.107456
Less is more: Limited fractionation yields stronger gels for pea proteins
2020 · Food Hydrocolloids · 117 citations
https://doi.org/10.1016/j.foodhyd.2020.106285
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
2022 · Food Structure · 107 citations
https://doi.org/10.1016/j.foostr.2022.100254
Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
2021 · Food Hydrocolloids · 91 citations
https://doi.org/10.1016/j.foodhyd.2021.107376
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