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"Ayelet Fishman"
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Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein (2017-07)
J. Glušac, S. Davidesko-Vardi, B. Kukavica, A. Fishman, Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein, FOOD RESEARCH INTERNATIONAL, Vol. 100, pp. 407 - 415, Jul, 2017 -
Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation (2018)
J. Glušac, I. Davidesko-Vardi, S. Isaschar-Ovdat, B. Kukavica, A. Fishman, Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation, FOOD RESEARCH INTERNATIONAL, pp. xx - xx, 2018 -
Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins (2018-03)
J. Glušac, I. Davidesko-Vardi, S. Isaschar-Ovdat, B. Kukavica, A. Fishman, Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins, FOOD HYDROCOLLOIDS, Vol. 82, pp. 53 - 63, Mar, 2018