yacine hemar
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Nano-and micro-structured assemblies for encapsulation of food ingredients
MA Augustin, Y Hemar
Chemical society reviews 38 (4), 902-912, 2009
Antitumor activity of mushroom polysaccharides: a review
L Ren, C Perera, Y Hemar
Food & function 3 (11), 1118-1130, 2012
Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins
MA de la Fuente, H Singh, Y Hemar
Trends in Food Science & Technology 13 (8), 262-274, 2002
Effects of storage temperature on the solubility of milk protein concentrate (MPC85)
SG Anema, DN Pinder, RJ Hunter, Y Hemar
Food Hydrocolloids 20 (2-3), 386-393, 2006
Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria
S Gao, GD Lewis, M Ashokkumar, Y Hemar
Ultrasonics Sonochemistry 21 (1), 446-453, 2014
Dilatant flow of concentrated suspensions of rough particles
D Lootens, H Van Damme, Y Hémar, P Hébraud
Physical review letters 95 (26), 268302, 2005
Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water–oil–water emulsions
J Su, J Flanagan, Y Hemar, H Singh
Food Hydrocolloids 20 (2-3), 261-268, 2006
Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum
Y Hemar, M Tamehana, PA Munro, H Singh
Food Hydrocolloids 15 (4-6), 565-574, 2001
Antibacterial and antioxidant activities of aqueous extracts of eight edible mushrooms
L Ren, Y Hemar, CO Perera, G Lewis, GW Krissansen, PK Buchanan
Bioactive carbohydrates and dietary fibre 3 (2), 41-51, 2014
Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
Y Hemar, M Tamehana, PA Munro, H Singh
Food hydrocolloids 15 (4-6), 513-519, 2001
Effect of high-pressure treatment on various starch-in-water suspensions
HE Oh, DN Pinder, Y Hemar, SG Anema, M Wong
Food Hydrocolloids 22 (1), 150-155, 2008
Inactivation of bacteria and yeast using high-frequency ultrasound treatment
S Gao, Y Hemar, M Ashokkumar, S Paturel, GD Lewis
Water research 60, 93-104, 2014
Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanism
S Gao, GD Lewis, M Ashokkumar, Y Hemar
Ultrasonics Sonochemistry 21 (1), 454-460, 2014
Encapsulation of resveratrol using water-in-oil-in-water double emulsions
Y Hemar, LJ Cheng, CM Oliver, L Sanguansri, M Augustin
Food Biophysics 5 (2), 120-127, 2010
Structure–mechanical property correlations of hydrogel forming β-sheet peptides
LMDL Rodriguez, Y Hemar, J Cornish, MA Brimble
Chemical society reviews 45 (17), 4797-4824, 2016
Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review
T Considine, A Noisuwan, Y Hemar, B Wilkinson, J Bronlund, S Kasapis
Food Hydrocolloids 25 (8), 2008-2017, 2011
Process-induced changes in whey proteins during the manufacture of whey protein concentrates
MA De la Fuente, Y Hemar, M Tamehana, PA Munro, H Singh
International Dairy Journal 12 (4), 361-369, 2002
Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy
YYJ Zuo, P Hébraud, Y Hemar, M Ashokkumar
Ultrasonics Sonochemistry 19 (3), 421-426, 2012
The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree
X Bi, Y Hemar, MO Balaban, X Liao
Ultrasonics Sonochemistry 27, 567-575, 2015
Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins
A Ye, Y Hemar, H Singh
Food Hydrocolloids 18 (5), 737-746, 2004
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