selected publications
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academic article
- Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network. Food Chemistry. 367. 2022
- Comparison of the Fabrication Methods, Formation Dynamics, Structure, and Delivery Performance of Solid Nanoparticles and Hollow Layer-by-Layer Edible/Biodegradable Nanodelivery Systems. Journal of Food Process Engineering. e13413. 2020