Particle migration in laminar shear fields: A new basis for large scale separation technology?

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Separation and Purification Technology, 2017, 174, 372
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Rheological and microstructural characterisation of heat-induced whey protein isolate gels affected by the addition of caseinomacropeptide

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Journal of Dairy Research, 2022, 89, 109
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Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

Jia Cao, Xiaohong Tong, Mengmeng Wang, Tian Tian, Sai Yang, Mingyue Sun, Bo Lyu, Xinru Cao, Huan Wang and Lianzhou Jiang

Foods, 2022, 11, 790
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Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties

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Food Hydrocolloids, 2016, 58, 324
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Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions

Tao Zhang, Jian Guo, Jia-Feng Chen, Jin-Mei Wang, Zhi-Li Wan and Xiao-Quan Yang

Food Hydrocolloids, 2020, 100, 105449
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Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

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Foods, 2024, 13, 1950
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Fabrication of protein nanoparticles and microparticles within water domains formed in surfactant–oil–water mixtures: Phase inversion temperature method

Amir Hossein Saberi and David Julian McClements

Food Hydrocolloids, 2015, 51, 441
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Rheological behavior and oral tribological of high-protein and low-fat yogurt prepared from engineered yeast protein microparticles

Yang Liu, Yaokang Wu, Xueqin Lv, Ku Li, Jian Xiong, Xiao Liu, Jianghua Li, Long Liu, Guocheng Du, Jian Chen and Yanfeng Liu

Food Bioscience, 2025, 71, 107153
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Effect of crosslink density on the water-binding capacity of whey protein microparticles

Jorien P.C.M. Peters, Hannemieke Luyten, Arno C. Alting, Remko M. Boom and Atze Jan van der Goot

Food Hydrocolloids, 2015, 44, 277
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Hydration properties of vegetable foods explained by Flory–Rehner theory

R.G.M. van der Sman, E. Paudel, A. Voda and S. Khalloufi

Food Research International, 2013, 54, 804
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Heat-induced pressed gels from canola press cakes: Exploring the impact of starting materials, stirring conditions, and carbohydrase pretreatment

Amir Vahedifar and Jianping Wu

Food Research International, 2024, 181, 114111
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Complexation of oligochitosan with sodium caseinate in alkalescent and weakly acidic media

Yurij A. Antonov, Irina L. Zhuravleva, Evgeniya A. Bezrodnykh, Boris B. Berezin, Sergey N. Kulikov and Vladimir E. Tikhonov

Carbohydrate Polymers, 2023, 302, 120391
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The protein challenge: matching future demand and supply in Indonesia

Yessie W Sari, Widyarani, Johan P M Sanders and Hero J Heeres

Biofuels Bioprod Bioref, 2021, 15, 341
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Functional and bioactive properties of the protein-polysaccharide extracts from brown algae: Exploring novel functional ingredients

Hylenne Bojorges, Amparo López-Rubio, Antonio Martínez-Abad and María José Fabra

Food Hydrocolloids, 2025, 162, 110967
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TD‐NMR to understand water‐binding food properties

Elvira Rodríguez‐Alonso, Frank J. Vergeldt and Atze Jan van der Goot

Magnetic Reson in Chemistry, 2019, 57, 603
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Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts

M. Victoria Beret, I. Verónica Wolf, Silvina Rebechi, M. Laura Spotti, Claudia I. Vénica and M. Cristina Perotti

International Dairy Journal, 2024, 157, 106008
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Preparation, structure and stability of sodium caseinate and gelatin micro-particles

Alev Emine Ince Coskun, Dilek Sağlam, Paul Venema, Erik van der Linden and Elke Scholten

Food Hydrocolloids, 2015, 45, 291
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Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels

Juliana V.C. Silva and James A. O'Mahony

International Dairy Journal, 2018, 78, 145
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Understanding the alkali cold gelation of whey proteins with NaCl and SDS

Lei Zhao, Xiao Dong Chen and Ruben Mercadé-Prieto

Rheol Acta, 2016, 55, 909
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Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory

Ekaraj Paudel, Remko M. Boom and Ruud G. M. van der Sman

Food Bioprocess Technol, 2015, 8, 960
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pH-Dependent Behavior and Stability of Protein-Based Particles in Aqueous Media

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CBUJOS, 2020, 16, 95
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Texture-Modified Food for Dysphagic Patients: A Comprehensive Review

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IJERPH, 2021, 18, 5125
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Azodicarbonamide, Hydrogen Peroxide, and l‐Ascorbic Acid Aid in the Modification of Protein Texture During High‐Moisture Meat Analog Extrusion Processing

Aniket Kamboj, Jana K. Richter, Chih‐Ling Lee, Joshua Bernin, Preston Watanabe, Jing Zhao, Brennan Smith and Girish M. Ganjyal

Journal of Food Science, 2025, 90
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Texture-modified foods for the elderly: Status, technology and opportunities

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Trends in Food Science & Technology, 2016, 57, 156
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Effects of salt ions and heating on the behaviour of whey protein particle dispersions

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Food Hydrocolloids, 2020, 101, 105433
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Synergistic interactions between pea protein isolate and rapid-swelling starch

Stacie Dobson, Erica Pensini, John H. Dupuis, Rickey Y. Yada and Alejandro G. Marangoni

Food Hydrocolloids, 2023, 142, 108753
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