Sampson Anankanbil

Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

Ahmed A. Abd El‐Maksoud, Ismail H. Abd El‐Ghany, Hossam S. El‐Beltagi et al. · Food Chemistry · 2017 · 118 citations

Food Chemistry, Protein Chemistry, Physico-chemical Characterization +7

Amide Synthesis via Aminolysis of Ester or Acid with an Intracellular Lipase

Shichao Zeng, Ji Liu, Sampson Anankanbil et al. · ACS Catalysis · 2018 · 70 citations

Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities

Ziqian Li, Yan Zhang, Sampson Anankanbil et al. · Trends in Food Science & Technology · 2021 · 50 citations

Materials Science, Structural Features, Nanocellulosic Products +10

Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions

Betül Yeşiltaş, Ann‐Dorit Moltke Sørensen, Pedro J. García‐Moreno et al. · Food Chemistry · 2019 · 39 citations · Full text

Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Betül Yeşiltaş, Ann‐Dorit Moltke Sørensen, Pedro J. García‐Moreno et al. · Food Chemistry · 2018 · 35 citations

Food Chemistry, Sodium Caseinate, Food Colloid +4