Avi Shpigelman

发表

Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material

E. Nagar, Zoya Okun, A. Shpigelman, 2020 .

FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices.

M. Hendrickx, A. V. Van Loey, A. Shpigelman, 2015, Food chemistry.

β-Lactoglobulin–naringenin complexes: Nano-vehicles for the delivery of a hydrophobic nutraceutical

A. Shpigelman, Gal Israeli-Lev, Y. Shoham, 2014 .

The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation

M. Hendrickx, A. Loey, T. Bernaerts, 2016 .

The effect of exogenous enzymes and mechanical treatment on mango purée: Effect on the molecular properties of pectic substances

M. Hendrickx, A. Loey, T. Bernaerts, 2015 .

The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review

M. Hendrickx, A. Loey, A. Shpigelman, 2015 .

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

Y. D. Livney, A. Shpigelman, G. Israeli, 2010 .

Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?

U. Lesmes, A. Shpigelman, S. David, 2018, Food & function.

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

M. Hendrickx, A. Shpigelman, P. Kinyanjui, 2015 .

The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins.

R. Portmann, U. Lesmes, A. Shpigelman, 2020, Food research international.

Reply to the Comment on "Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?" by M. Weiner and J. McKim, Food Funct., 2019, 10: DOI: 10.1039/C8FO01282B.

G. Rozen, U. Lesmes, S. David, 2019, Food & function.

The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar

I. Katz, Zoya Okun, A. Shpigelman, 2019, Innovative Food Science & Emerging Technologies.

Mechanisms of saccharide protection against epigallocatechin-3-gallate deterioration in aqueous solutions.

Yifat Cohen, A. Shpigelman, Y. Livney, 2013, Food chemistry.

Berries extracts as natural antioxidants in meat products: A review.

D. Kovačević, J. Lorenzo, F. Barba, 2017, Food research international.

In vitro bioaccessibility of polyphenolic compounds: The effect of dissolved oxygen and bile.

Zoya Okun, A. Shpigelman, Eden Eran Nagar, 2022, Food chemistry.

The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility

E. Nagar, L. Berenshtein, Zoya Okun, 2020 .

Hydration‐mediated effects of saccharide stereochemistry on poly(N‐isopropylacrylamide) gel swelling

Nurit Manukovsky, Y. D. Livney, A. Shpigelman, 2011 .

Isomeric sugar effects on thermal phase transition of aqueous PNIPA solutions, probed by ATR-FTIR spectroscopy; insights to protein protection by sugars

Y. D. Livney, A. Shpigelman, Y. Paz, 2011 .

Saccharide‐structure effects on poly N‐isopropylacrylamide phase transition in aqueous media; Reflections on protein stability

Y. D. Livney, A. Shpigelman, I. Portnaya, 2008 .

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

Francisco J. Barba, Giancarlo Cravotto, Predrag Putnik, 2017, Molecules.

Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

Francisco J. Barba, Predrag Putnik, Danijela Bursać Kovačević, 2017 .

Effect of Enzymes on Serum and Particle Properties of Carrot Cell Suspensions

M. Hendrickx, A. Loey, R. Cardinaels, 2015, Food Biophysics.

Available technologies on improving the stability of polyphenols in food processing

E. Çapanoğlu, J. Simal-Gándara, S. Jafari, 2021, Food Frontiers.

Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization.

U. Lesmes, A. Shpigelman, A. Romano, 2021, Food chemistry.

High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation

R. Levy, Zoya Okun, A. Shpigelman, 2020, Food Engineering Reviews.

The effect of high pressure homogenization on pectin: Importance of pectin source and pH

M. Hendrickx, A. Loey, A. Shpigelman, 2015 .

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage

C. Rauh, V. Heinz, A. Shpigelman, 2020, Antioxidants.

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

U. Lesmes, A. Shpigelman, S. David, 2020, Foods.

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems

C. Rauh, V. Heinz, U. Lesmes, 2020 .

Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model

C. Rauh, V. Heinz, U. Lesmes, 2019, European Food Research and Technology.

The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system

U. Lesmes, E. Nagar, L. Berenshtein, 2021 .

Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

R. Levy, Zoya Okun, A. Shpigelman, 2021, Innovative Food Science & Emerging Technologies.

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

Zoya Okun, A. Shpigelman, M. Davidovich-Pinhas, 2020, Foods.