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Avi Shpigelman
Avi Shpigelman
Associate Professor, Technion- IIT
在 tx.technion.ac.il 的电子邮件经过验证 - 首页
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Berries extracts as natural antioxidants in meat products: A review
JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ...
Food Research International 106, 1095-1104, 2018
4112018
Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG
A Shpigelman, G Israeli, YD Livney
Food hydrocolloids 24 (8), 735-743, 2010
3572010
The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
ED Ngouémazong, S Christiaens, A Shpigelman, A Van Loey, ...
Comprehensive Reviews in Food Science and Food Safety 14 (6), 705-718, 2015
3402015
Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ...
Molecules 22 (5), 680, 2017
3202017
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit-and vegetable-based matrices
C Kyomugasho, S Christiaens, A Shpigelman, AM Van Loey, ...
Food Chemistry 176, 82-90, 2015
2702015
Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study
A Shpigelman, Y Cohen, YD Livney
Food Hydrocolloids 29 (1), 57-67, 2012
2182012
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples
SG Gwanpua, S Van Buggenhout, BE Verlinden, S Christiaens, ...
Food Chemistry 158, 283-291, 2014
1692014
Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies
MM Poojary, P Putnik, DB Kovačević, FJ Barba, JM Lorenzo, DA Dias, ...
Journal of Food Composition and Analysis 61, 28-39, 2017
1502017
Available technologies on improving the stability of polyphenols in food processing
H Cao, O Saroglu, A Karadag, Z Diaconeasa, G Zoccatelli, ...
Food Frontiers 2 (2), 109-139, 2021
1292021
Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?
S David, CS Levi, L Fahoum, Y Ungar, EG Meyron-Holtz, A Shpigelman, ...
Food & function 9 (3), 1344-1352, 2018
1102018
β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical
A Shpigelman, Y Shoham, G Israeli-Lev, YD Livney
Food Hydrocolloids 40, 214-224, 2014
1062014
The effect of high pressure homogenization on pectin: Importance of pectin source and pH
A Shpigelman, C Kyomugasho, S Christiaens, AM Van Loey, ...
Food Hydrocolloids 43, 189-198, 2015
1032015
High-pressure homogenization: Principles and applications beyond microbial inactivation
R Levy, Z Okun, A Shpigelman
Food Engineering Reviews 13, 490-508, 2021
992021
Functional properties of citric acid extracted mango peel pectin as related to its chemical structure
ZJ Kermani, A Shpigelman, HTT Pham, AM Van Loey, ME Hendrickx
Food Hydrocolloids 44, 424-434, 2015
992015
Functional properties of citric acid extracted mango peel pectin as related to its chemical structure
ZJ Kermani, A Shpigelman, HTT Pham, AM Van Loey, ME Hendrickx
Food Hydrocolloids 44, 424-434, 2015
992015
The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peel
ZJ Kermani, A Shpigelman, C Kyomugasho, S Van Buggenhout, ...
Food chemistry 161, 199-207, 2014
902014
Thermal and high pressure high temperature processes result in distinctly different pectin non-enzymatic conversions
A Shpigelman, C Kyomugasho, S Christiaens, AM Van Loey, ...
Food Hydrocolloids 39, 251-263, 2014
902014
Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material
EE Nagar, Z Okun, A Shpigelman
Current Opinion in Food Science 31, 38-46, 2020
782020
Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material
EE Nagar, Z Okun, A Shpigelman
Current Opinion in Food Science 31, 38-46, 2020
782020
Extraction and characterization of pectic polysaccharides from easy-and hard-to-cook common beans (Phaseolus vulgaris)
DM Njoroge, PK Kinyanjui, AO Makokha, S Christiaens, A Shpigelman, ...
Food Research International 64, 314-322, 2014
762014
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