Physical and oxidative stability of lipid droplets (oleosomes) in seeds and emulsions

Progress in Lipid Research, 101360

Electrophoretic removal of sinapic acid from rapeseed protein extract

Separation and Purification Technology 357, 130215

Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties

Food Hydrocolloids 160, 110754

The role of oleosins and phosphatidylcholines on the membrane mechanics of oleosomes

Journal of Colloid and Interface Science 678, 1001-1011

Thin liquid films stabilized by plant proteins: implications for foam stability

Journal of Colloid and Interface Science

Encapsulation of cannabidiol in hemp seed oleosomes

Food Research International 195, 114948

Scaling the electrophoretic separation of rapeseed proteins and oleosomes

Journal of Food Engineering 381, 112188

Evaluating the oxidative stability of triacylglycerols in rapeseed (Brassica napus) oleosomes

Journal of the American Oil Chemists' Society

Biosensing with Oleosin-Stabilized Liquid Crystal Droplets

Small 20 (31), 2309053

Influence of extraction pH and homogenization on soybean oleosome emulsion stability

Lwt 203, 116404

Monitoring and kinetic modeling of curcumin diffusion into oleosomes

Journal of Food Engineering, 112169

Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties

Food Hydrocolloids, 110223

Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology

Journal of Colloid and Interface Science 662, 192-207

Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction

Bioresource Technology 399, 130571

Combining colloid milling and twin screw pressing for oleosome extraction

Journal of Food Engineering 368, 111908

The mechanism of encapsulating curcumin into oleosomes (Lipid Droplets)

Colloids and Surfaces B: Biointerfaces 236, 113819

Insights into the emulsification mechanism of the surfactant-like protein oleosin

Journal of Colloid and Interface Science 657, 352-362

The role of membrane components on the oleosome lubrication properties

Journal of Colloid and Interface Science 657, 695-704

Monitoring and kinetic modeling of curcumin diffusion into oleosomes

Journal of Food Engineering

Fabrication of protein microgels with spherical and urchin-like shapes within water-in-water (W/W) emulsions

Colloids and Surfaces A: Physicochemical and Engineering Aspects 678, 132479

Extraction of oleosome and protein mixtures from sunflower seeds

Food Hydrocolloids 145, 109078

Thermal treatment improves the physical stability of hemp seed oleosomes during storage

LWT 189, 115551

Continuous counter-current electrophoretic separation of oleosomes and proteins from oilseeds

Food Hydrocolloids 144, 109053

The emulsifying ability of oleosomes and their interfacial molecules

Colloids and Surfaces B: Biointerfaces 229, 113476

High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets

Food Hydrocolloids 137, 108419

Mild Fractionation for More Sustainable Food Ingredients

Annual Review of Food Science and Technology 14 (1), 473-493

Cruciferin versus napin–Air-water interface and foam stabilizing properties of rapeseed storage proteins

Food Hydrocolloids 136, 108300

On the influence of protein aggregate sizes for the formation of solid and hollow protein microparticles

Journal of Colloid and Interface Science 631, 181-190

The dilatable membrane of oleosomes (lipid droplets) allows their in vitro resizing and triggered release of lipids

Soft matter 19 (33), 6355-6367

Starch controls brittleness in emulsion-gels stabilized by pea flour

Food Hydrocolloids 131, 107708

Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

Food Hydrocolloids 125, 107427

Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH

Food Hydrocolloids 125, 107423

Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels

Food Hydrocolloids 125, 107400

Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient

Food Structure 31, 100254

Hollow protein microparticles formed through cross-linking by an Au3+ initiated redox reaction

Journal of Materials Chemistry B 10 (33), 6287-6295

Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient

Food Structure 31, 100254

Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Food Hydrocolloids 122, 107078

Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures

Journal of Colloid and Interface Science 602, 207-221

Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials

Advanced Functional Materials 31 (45), 2101749

Air-water interfacial and foaming properties of whey protein-sinapic acid mixtures

Food Hydrocolloids 112, 106467

Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting

Food Hydrocolloids 112, 106270

Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface

Journal of Colloid and Interface Science 583, 459-469

Au3+-Induced gel network formation of proteins

Soft Matter 17 (42), 9682-9688

On the Emulsifying Properties of Self-Assembled Pea Protein Particles

Langmuir 36 (41), 12221-12229

Efficient single-step rapeseed oleosome extraction using twin-screw press

Journal of Food Engineering 276, 109890

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

Food chemistry 316, 126355

Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction

Food and Bioproducts Processing 121, 230-237

Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

Lwt 123, 109120

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

Food Hydrocolloids 101, 105533

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

Food chemistry 306, 125578

Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds

Food Hydrocolloids 102

Structure and functions of oleosomes (oil bodies)

Advances in Colloid and Interface Science 274, 102039

Exploring the Treasure of Plant Molecules With Integrated Biorefineries

Frontiers in Plant Science 10, 478

The emulsifying performance of mildly derived mixtures from sunflower seeds

Food Hydrocolloids 88, 75-85

Multicomponent emulsifiers from sunflower seeds

Current Opinion in Food Science 29, 35-41

Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

Journal of Food Research 8 (5), 71-81

The behaviour of sunflower oleosomes at the interfaces

Soft Matter 15 (23), 4639-4646

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

Food & Function 9 (4), 2508-2516

Covalent Bonding of Chlorogenic Acid Induces Structural Modifications on Sunflower Proteins

ChemPhysChem 19 (4), 459-468

Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

Food Hydrocolloids 73, 326-334

Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea

Food Structure 14, 104-111

Composite gels structured by a gelatin protein matrix filled with oil bodies

Food Structure 14, 46-51

Interfacial properties of green leaf cellulosic particles

Food Hydrocolloids 71, 8-16

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

Innovative Food Science & Emerging Technologies 41, 251-258

Exergy efficiency from staple food ingredients to body metabolism: the case of carbohydrates

Journal of Cleaner Production 142, 4101-4113

Interfacial properties and emulsification performance of thylakoid membrane fragments

Soft Matter 13 (3), 608-618

Shear-induced fibrous structure formation from a pectin/SPI blend

Innovative Food Science & Emerging Technologies 36, 193-200

The interplay between diverse oil body extracts and exogenous biopolymers or surfactants

Food Research International

Concepts for further sustainable production of foods

Journal of Food Engineering 168, 42-51

Aqueous fractionation yields chemically stable lupin protein isolates

Food Research International 72, 82-90

Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation

Food Research International 69, 72-79

Potential use of Rosemary,Propolis and Thyme as Natural Food Preservatives

Polymer organogelation with chitin and chitin nanocrystals

Rsc Advances 5 (47), 37789-37799

Organogel formation via supramolecular assembly of oleic acid and sodium oleate

Rsc Advances 5 (59), 47466-47475

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

Food Hydrocolloids 43, 283-289

Lipid Mesophase Nanostructures

Natural amphiphilic proteins as tri-block Janus particles: Self-sorting into thermo-responsive gels

Europhysics Letters 107 (5), 58003

Oil Bodies: A natural oil-in-water emulsion

Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies

RSC Advances 4 (48), 25067-25078

Self-assemblies of lecithin and α-tocopherol as gelators of lipid material

RSC advances 4 (5), 2466-2473

Effect of recovery methods on the oxidative and physical stability of oil body emulsions

Food Chemistry 139 (1-4), 640-648

Oil bodies: An insight on their microstructure — maize germ vs sunflower seed

Food Research International 52 (1), 136-141

Purified oleosins at air–water interfaces

Soft Matter 9 (4), 1354-1363

Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends

Food chemistry 134 (1), 64-73

Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction–ultrafiltration method

Food Hydrocolloids 25 (5), 1122-1127

Competitive displacement of oil body surface proteins by Tween 80 – Effect on physical stability

Food Hydrocolloids 25 (5), 1063-1068

Physicochemical Stability of Maize Germ Oil Body Emulsions As Influenced by Oil Body Surface−Xanthan Gum Interactions

Journal of Agricultural and Food Chemistry 58 (1), 527-532

Aqueous Extraction of Oil Bodies from Maize Germ (Zea mays) and Characterization of the Resulting Natural Oil-in-Water Emulsion

Journal of agricultural and food chemistry 57 (12), 5591-5596

Factors affecting the heat-induced physiochemical destabilization of food oil-in-water emulsions

Nova Science Publishers

The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions

Food Hydrocolloids 21 (8), 1310-1318

The mechanism of encapsulating curcumin into oleosomes (Lipid Droplets)

Available at SSRN 4644376

The Dilatable Interface of Oleosomes (Lipid Droplets) Allows Their Inflation and Shrinkage During Loading and Releasing of Lipids

Available at SSRN 4334850

The Oxidative Stability of Sunflower Oleosomes Depends on Coextracted Phenolics and Storage Proteins

Available at SSRN 4937623

Back cover: Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials (Adv. Funct. Mater. 45/2021)

Modifying the Interfacial Dynamics of Oleosome Membrane Using Curcumin

Available at SSRN 4779302