Leonard Sagis
Cited by
Cited by
Interfacial transport phenomena
JC Slattery, L Sagis, ES Oh
Springer Science & Business Media, 2007
Extraction and characterisation of protein fractions from five insect species
L Yi, CMM Lakemond, LMC Sagis, V Eisner-Schadler, A van Huis, ...
Food chemistry 141 (4), 3341-3348, 2013
Preparation methods of alginate nanoparticles
JP Paques, E van der Linden, CJM van Rijn, LMC Sagis
Advances in colloid and interface science 209, 163-171, 2014
Dynamic properties of interfaces in soft matter: Experiments and theory
LMC Sagis
Reviews of Modern Physics 83 (4), 1367, 2011
Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench)
N Sengkhamparn, LMC Sagis, R De Vries, HA Schols, T Sajjaanantakul, ...
Food Hydrocolloids 24 (1), 35-41, 2010
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
CC Berton-Carabin, L Sagis, K Schroën
Annual review of food science and technology 9, 551-587, 2018
Nonlinear rheology of complex fluid–fluid interfaces
LMC Sagis, P Fischer
Current Opinion in Colloid & Interface Science 19 (6), 520-529, 2014
Effect of electrostatic interactions on the percolation concentration of fibrillar β-lactoglobulin gels
C Veerman, H Ruis, LMC Sagis, E van der Linden
Biomacromolecules 3 (4), 869-873, 2002
Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
E Silva, M Birkenhake, E Scholten, LMC Sagis, E Van der Linden
Food Hydrocolloids 30 (1), 42-52, 2013
Fibril assemblies in aqueous whey protein mixtures
SG Bolder, H Hendrickx, LMC Sagis, E van der Linden
Journal of agricultural and food chemistry 54 (12), 4229-4234, 2006
Mesoscopic properties of semiflexible amyloid fibrils
LMC Sagis, C Veerman, E van der Linden
Langmuir 20 (3), 924-927, 2004
Evaluation of starch noodles made from three typical Chinese sweet‐potato starches
Z Chen, L Sagis, A Legger, JPH Linssen, HA Schols, AGJ Voragen
Journal of Food Science 67 (9), 3342-3347, 2002
Effect of stirring and seeding on whey protein fibril formation
SG Bolder, LMC Sagis, P Venema, E van der Linden
Journal of agricultural and food chemistry 55 (14), 5661-5669, 2007
Heat-induced whey protein isolate fibrils: conversion, hydrolysis, and disulphide bond formation
SG Bolder, AJ Vasbinder, LMC Sagis, E van der Linden
International Dairy Journal 17 (7), 846-853, 2007
Complex interfaces in food: Structure and mechanical properties
LMC Sagis, E Scholten
Trends in food science & technology 37 (1), 59-71, 2014
Rheology and structure of ovalbumin gels at low pH and low ionic strength
M Weijers, LMC Sagis, C Veerman, B Sperber, E Van Der Linden
Food Hydrocolloids 16 (3), 269-276, 2002
A new multistep Ca2+-induced cold gelation process for β-lactoglobulin
C Veerman, H Baptist, LMC Sagis, E van der Linden
Journal of agricultural and food chemistry 51 (13), 3880-3885, 2003
Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin
KNP Humblet-Hua, G Scheltens, E Van Der Linden, LMC Sagis
Food Hydrocolloids 25 (4), 569-576, 2011
Mesostructure of fibrillar bovine serum albumin gels
C Veerman, LMC Sagis, J Heck, E van der Linden
International Journal of Biological Macromolecules 31 (4-5), 139-146, 2003
Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system
Z Wan, X Yang, LMC Sagis
Langmuir 32 (32), 8092-8101, 2016
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