Nico Neirynck

Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins

Nico Neirynck, Paul Van der Meeren, S. Bayarri Gorbe et al. · Food Hydrocolloids · 2004 · 129 citations

Food Colloid, Whey Protein Isolate, Engineering +8

Influence of pH and biopolymer ratio on whey protein–pectin interactions in aqueous solutions and in O/W emulsions

Nico Neirynck, Paul Van der Meeren, M. Lukaszewicz-Lausecker et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2006 · 90 citations

Food Colloid, Engineering, Biotechnology +8

Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions

Nico Neirynck, K VANLENT, Koen Dewettinck et al. · Food Hydrocolloids · 2006 · 69 citations

Food Colloid, Chemical Engineering, Engineering +7

Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant

Paul Van der Meeren, Mamdouh El-Bakry, Nico Neirynck et al. · International Dairy Journal · 2005 · 47 citations

Biomanufacturing, Engineering, Lecithin Addition +10

Hydrophilic lecithins protect milk proteins against heat-induced aggregation

T. Tran Le, Mamdouh El-Bakry, Nico Neirynck et al. · Colloids and Surfaces B Biointerfaces · 2007 · 33 citations

Food Chemistry, Food Colloid, Biochemistry +4