Traudy Wandersleben

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

César Burgos‐Díaz, Traudy Wandersleben, Ana M. Marqués et al. · Current Opinion in Colloid & Interface Science · 2016 · 118 citations · Full text

Food Colloid, Multilayer Emulsions, Emulsion

Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine

Traudy Wandersleben, Eduardo A. Morales, César Burgos‐Díaz et al. · LWT · 2018 · 76 citations

Food Chemistry, Nutrition, Food Function +9

Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties

César Burgos‐Díaz, Traudy Wandersleben, Marcos Olivos et al. · Food Hydrocolloids · 2018 · 64 citations

Food Chemistry, Engineering, Protein-rich Lupin Cultivar +10

Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying

César Burgos‐Díaz, Xaviera Hernández, Traudy Wandersleben et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2017 · 35 citations

Food Chemistry, Food Colloid, Multilayer O/w Emulsions +9

Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety Alu <i>Prot</i> ‐CGNA ^® ( <i>Lupinus luteus</i> )

César Burgos‐Díaz, José A. Piornos, Traudy Wandersleben et al. · Journal of Food Science · 2016 · 31 citations · Full text