Avi Shpigelman
Avi Shpigelman
Assistant Professor, Technion- IIT
Adresse e-mail validée de tx.technion.ac.il - Page d'accueil
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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
2722010
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
1792018
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
1692012
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
1412015
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
1392017
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
1392015
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
1122014
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
652014
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
622015
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
622015
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
612014
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
592017
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
522015
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
482014
Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect
DM Njoroge, PK Kinyanjui, S Christiaens, A Shpigelman, AO Makokha, ...
Food Research International 76, 105-113, 2015
392015
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
382014
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
332018
An integrated approach to mandarin processing: Food safety and nutritional quality, consumer preference, and nutrient bioaccessibility
P Putnik, FJ Barba, JM Lorenzo, D Gabrić, A Shpigelman, G Cravotto, ...
Comprehensive Reviews in Food Science and Food Safety 16 (6), 1345-1358, 2017
332017
Saccharide‐structure effects on poly N‐isopropylacrylamide phase transition in aqueous media; Reflections on protein stability
A Shpigelman, I Portnaya, O Ramon, YD Livney
Journal of Polymer Science Part B: Polymer Physics 46 (21), 2307-2318, 2008
262008
Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects
S Sharabi, Z Okun, A Shpigelman
Innovative Food Science & Emerging Technologies 47, 161-169, 2018
232018
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