Gelation properties of three common pulse proteins: Lentil, faba bean and chickpeaPenghui Shen, Leonard M.C. Sagis, Jasper Landman et al.|Food Hydrocolloids|2025Cited by 25
Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interfaceXingfa Ma, Leonard M.C. Sagis, Mehdi Habibi et al.|Food Hydrocolloids|2024Cited by 21
Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilizationXingfa Ma, Penghui Shen, Mehdi Habibi et al.|Food Hydrocolloids|2024Cited by 15
Rubisco at interfaces I: Conformational flexibility enhances air-water interface and foam stabilizationXingfa Ma, Penghui Shen, Thomas van Polen et al.|Food Hydrocolloids|2024Cited by 11
Augmentation of faba bean globulin gelation with pre-aggregationPenghui Shen, Jasper Landman, Leonard M.C. Sagis et al.|Food Hydrocolloids|2025Cited by 4