Rachel Lutz

Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity

Axel Benichou, Abraham Aserin, Rachel Lutz et al. · Food Hydrocolloids · 2006 · 168 citations

Protein Chemistry, Whey Protein Isolate, Engineering +10

Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups

Rachel Lutz, Abraham Aserin, Louise Wicker et al. · Food Hydrocolloids · 2008 · 148 citations

Glycobiology, Carboxylic Acid Groups, Polysaccharide +3

Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

Rachel Lutz, Abraham Aserin, Louise Wicker et al. · Colloids and Surfaces B Biointerfaces · 2009 · 106 citations

Food Chemistry, Food Colloid, Soluble Complex +12

Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate

Rachel Lutz, Abraham Aserin, Louis J. Wicker et al. · Colloids and Surfaces B Biointerfaces · 2009 · 105 citations

Food Chemistry, Food Colloid, Engineering +8

On the confocal images and the rheology of whey protein isolated and modified pectins associated complex

Rachel Lutz, Abraham Aserin, Yariv Portnoy et al. · Colloids and Surfaces B Biointerfaces · 2008 · 40 citations

Protein Chemistry, Whey Protein, Biochemistry +5