Bach T. Nguyen

Stabilization of Water-in-Water Emulsions by Addition of Protein Particles

Bach T. Nguyen, Taco Nicolaï, Lazhar Benyahia · Langmuir · 2013 · 166 citations

Food Colloid, Engineering, Polymer Science +10

pH-Responsive Water-in-Water Pickering Emulsions

Bach T. Nguyen, Wenkai Wang, Brian R. Saunders et al. · Langmuir · 2015 · 100 citations

Droplet Size, Biopolymer Gel, Ph-sensitive Microgels +11

The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films

Jone Uranga, Bach T. Nguyen, Trung Trang et al. · Polymers · 2020 · 88 citations · Full text

Food Chemistry, Materials Science, Biopolymer Gel +13

Synergistic effects of mixed salt on the gelation of κ-carrageenan

Bach T. Nguyen, Taco Nicolaï, Lazhar Benyahia et al. · Carbohydrate Polymers · 2014 · 86 citations

Pharmacology, Nutraceutical Ingredient, Mixed Salt +1

Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions

Viet T.N.T. Bui, Bach T. Nguyen, Taco Nicolaï et al. · Carbohydrate Polymers · 2019 · 77 citations

Food Chemistry, Potassium Ions, Biochemistry +4