| Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods MR Mozafari, J Flanagan, L Matia‐Merino, A Awati, A Omri, ZE Suntres, ... Journal of the Science of Food and Agriculture 86 (13), 2038-2045, 2006 | 395 | 2006 |
| Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature SH Hosseini-Parvar, L Matia-Merino, KKT Goh, SMA Razavi, ... Journal of food engineering 101 (3), 236-243, 2010 | 335 | 2010 |
| Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) SMA Razavi, SA Mortazavi, L Matia‐Merino, SH Hosseini‐Parvar, ... International journal of food Science & Technology 44 (9), 1755-1762, 2009 | 283 | 2009 |
| The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology KKT Goh, L Matia-Merino, JH Chiang, R Quek, SJB Soh, RG Lentle Carbohydrate polymers 149, 297-307, 2016 | 144 | 2016 |
| Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content JP Osano, SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 37, 40-48, 2014 | 142 | 2014 |
| Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels L Matia-Merino, K Lau, E Dickinson Food Hydrocolloids 18 (2), 271-281, 2004 | 138 | 2004 |
| Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis) O Yuliarti, KKT Goh, L Matia-Merino, J Mawson, C Brennan Food Chemistry 187, 290-296, 2015 | 136 | 2015 |
| Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese SH Hosseini-Parvar, L Matia-Merino, M Golding Food Hydrocolloids 43, 557-567, 2015 | 124 | 2015 |
| Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods O Yuliarti, L Matia-Merino, KKT Goh, J Mawson, MAK Williams, C Brennan Food chemistry 166, 479-485, 2015 | 104 | 2015 |
| Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels E Dickinson, LM Merino Food Hydrocolloids 16 (4), 321-331, 2002 | 94 | 2002 |
| Revisiting the interpretation of casein micelle SAXS data B Ingham, A Smialowska, GD Erlangga, L Matia-Merino, NM Kirby, ... Soft Matter 12 (33), 6937-6953, 2016 | 91 | 2016 |
| Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation LE Belyakova, AS Antipova, MG Semenova, E Dickinson, LM Merino, ... Colloids and Surfaces B: Biointerfaces 31 (1-4), 31-46, 2003 | 86 | 2003 |
| Influence of fat on the perceived texture of set acid milk gels: a sensory perspective R Pereira, L Matia-Merino, V Jones, H Singh Food Hydrocolloids 20 (2-3), 305-313, 2006 | 81 | 2006 |
| Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides Y Liang, G Gillies, H Patel, L Matia-Merino, A Ye, M Golding Food Hydrocolloids 36, 245-255, 2014 | 80 | 2014 |
| Solving the mystery of the internal structure of casein micelles B Ingham, GD Erlangga, A Smialowska, NM Kirby, C Wang, ... Soft Matter 11 (14), 2723-2725, 2015 | 79 | 2015 |
| Microstructure of acid-induced caseinate gels containing sucrose: Quantification from confocal microscopy and image analysis LA Pugnaloni, L Matia-Merino, E Dickinson Colloids and Surfaces B: Biointerfaces 42 (3-4), 211-217, 2005 | 79 | 2005 |
| The heat stability of milk protein-stabilized oil-in-water emulsions: A review Y Liang, L Matia-Merino, G Gillies, H Patel, A Ye, M Golding Current Opinion in Colloid & Interface Science 28, 63-73, 2017 | 78 | 2017 |
| Emulsifying properties of basil seed gum: Effect of pH and ionic strength SH Hosseini-Parvar, JP Osano, L Matia-Merino Food Hydrocolloids 52, 838-847, 2016 | 71 | 2016 |
| Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties A Yuris, L Matia-Merino, AK Hardacre, J Hindmarsh, KKT Goh Food Hydrocolloids 79, 1-12, 2018 | 68 | 2018 |
| Starch–fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems G Ravindran, L Matia-Merino Food Hydrocolloids 23 (3), 1047-1053, 2009 | 58 | 2009 |
