Interfacial transport phenomena JC Slattery, L Sagis, ES Oh Springer Science & Business Media, 2007 | 795 | 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 | 593 | 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 | 468 | 2014 |
Dynamic properties of interfaces in soft matter: Experiments and theory LMC Sagis Reviews of Modern Physics 83 (4), 1367, 2011 | 262 | 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 | 207 | 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 | 202 | 2018 |
Nonlinear rheology of complex fluid–fluid interfaces LMC Sagis, P Fischer Current Opinion in Colloid & Interface Science 19 (6), 520-529, 2014 | 180 | 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 | 168 | 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 | 167 | 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 | 159 | 2006 |
Mesoscopic properties of semiflexible amyloid fibrils LMC Sagis, C Veerman, E van der Linden Langmuir 20 (3), 924-927, 2004 | 158 | 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 | 144 | 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 | 141 | 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 | 139 | 2007 |
Complex interfaces in food: Structure and mechanical properties LMC Sagis, E Scholten Trends in food science & technology 37 (1), 59-71, 2014 | 137 | 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 | 133 | 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 | 131 | 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 | 129 | 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 | 124 | 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 | 114 | 2016 |