Avi Shpigelman

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

Avi Shpigelman, Gal Israeli, Yoav D. Livney · Food Hydrocolloids · 2010 · 314 citations

Thermally-induced Protein–polyphenol Co-assemblies, Engineering, Protein Nanoparticles +7

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices

Clare Kyomugasho, Stefanie Christiaens, Avi Shpigelman et al. · Food Chemistry · 2014 · 272 citations · Full text

Food Chemistry, Ft-ir Spectroscopy, Engineering +9

Available technologies on improving the stability of polyphenols in food processing

Hui Cao, Öznur Saroğlu, Ayşe Karadağ et al. · Food Frontiers · 2021 · 268 citations · Full text

Available Technologies, Food Biophysics, Polyphenols Depends +18

Thermally-induced β-lactoglobulin–EGCG nanovehicles: Loading, stability, sensory and digestive-release study

Avi Shpigelman, Yifat Cohen, Yoav D. Livney · Food Hydrocolloids · 2012 · 209 citations

Polysaccharide, Thermally-induced β-Lactoglobulin–egcg Nanovehicles, Food Engineering +1

Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples

Sunny George Gwanpua, Sandy Van Buggenhout, Bert Verlinden et al. · Food Chemistry · 2014 · 172 citations · Full text

Jonagold Apples, Engineering, Biochemistry +8