Leonard Sagis
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引用先
Interfacial transport phenomena
JC Slattery, L Sagis, ES Oh
Springer Science & Business Media, 2007
6232007
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
2142014
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
1992013
Dynamic properties of interfaces in soft matter: Experiments and theory
LMC Sagis
Reviews of Modern Physics 83 (4), 1367, 2011
1852011
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
1432010
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
1412002
Mesoscopic properties of semiflexible amyloid fibrils
LMC Sagis, C Veerman, E van der Linden
Langmuir 20 (3), 924-927, 2004
1292004
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
1162006
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
1012007
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
1012003
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
982007
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
962002
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
952002
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
902003
Thioflavin T and birefringence assays to determine the conversion of proteins into fibrils
SG Bolder, LMC Sagis, P Venema, E van der Linden
Langmuir 23 (8), 4144-4147, 2007
862007
Measuring the length distribution of a fibril system: a flow birefringence technique applied to amyloid fibrils
SS Rogers, P Venema, LMC Sagis, E van der Linden, AM Donald
Macromolecules 38 (7), 2948-2958, 2005
842005
Irreversible self-assembly of ovalbumin into fibrils and the resulting network rheology
C Veerman, G de Schiffart, LMC Sagis, E van der Linden
International journal of biological macromolecules 33 (1-3), 121-127, 2003
802003
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
792011
Nonlinear rheology of complex fluid–fluid interfaces
LMC Sagis, P Fischer
Current Opinion in Colloid & Interface Science 19 (6), 520-529, 2014
752014
Polymer microcapsules with a fiber-reinforced nanocomposite shell
LMC Sagis, R de Ruiter, FJR Miranda, J de Ruiter, K Schroën, ...
Langmuir 24 (5), 1608-1612, 2008
732008
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