| 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 | 272 | 2010 |
| 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 | 179 | 2018 |
| 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 | 169 | 2012 |
| 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 | 141 | 2015 |
| 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 | 139 | 2017 |
| 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 | 139 | 2015 |
| 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 | 112 | 2014 |
| 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 | 65 | 2014 |
| 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 | 62 | 2015 |
| 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 | 62 | 2015 |
| 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 | 61 | 2014 |
| 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 | 59 | 2017 |
| 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 | 52 | 2015 |
| 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 | 48 | 2014 |
| 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 | 39 | 2015 |
| 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 | 38 | 2014 |
| 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 | 33 | 2018 |
| 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 | 33 | 2017 |
| 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 | 26 | 2008 |
| 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 | 23 | 2018 |
Hendrickx MarcKU LeuvenAdresse e-mail validée de biw.kuleuven.be
