| Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents J Yang, I Thielen, CC Berton-Carabin, E van der Linden, LMC Sagis Food Hydrocolloids 101, 105466, 2020 | 87 | 2020 |
| Interfacial behavior of plant proteins—novel sources and extraction methods J Yang, LMC Sagis Current Opinion in Colloid & Interface Science 56, 101499, 2021 | 62 | 2021 |
| Dynamic heterogeneity in complex interfaces of soft interface-dominated materials LMC Sagis, B Liu, Y Li, J Essers, J Yang, A Moghimikheirabadi, ... Scientific Reports 9 (1), 2938, 2019 | 59 | 2019 |
| Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient J Yang, R Kornet, CF Diedericks, Q Yang, CC Berton-Carabin, ... Food Structure 31, 100254, 2022 | 56 | 2022 |
| Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting J Yang, I Faber, CC Berton-Carabin, CV Nikiforidis, E van der Linden, ... Food Hydrocolloids 112, 106270, 2021 | 53 | 2021 |
| Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles D Peng, W Jin, M Arts, J Yang, B Li, LMC Sagis Food Hydrocolloids 107, 105955, 2020 | 52 | 2020 |
| Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity R Kornet, J Yang, P Venema, E van der Linden, LMC Sagis Food Hydrocolloids 126, 107456, 2022 | 48 | 2022 |
| The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions PJ García-Moreno, J Yang, S Gregersen, NC Jones, CC Berton-Carabin, ... Food Hydrocolloids 115, 106605, 2021 | 48 | 2021 |
| Protein-stabilized interfaces in multiphase food: Comparing structure-function relations of plant-based and animal-based proteins LMC Sagis, J Yang Current Opinion in Food Science 43, 53-60, 2022 | 46 | 2022 |
| Air-water interfacial and foaming properties of whey protein-sinapic acid mixtures J Yang, SPL Roozalipour, CC Berton-Carabin, CV Nikiforidis, ... Food Hydrocolloids 112, 106467, 2021 | 45 | 2021 |
| Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein J Yang, A de Wit, CF Diedericks, P Venema, E van der Linden, LMC Sagis Food Hydrocolloids 123, 107190, 2022 | 39 | 2022 |
| Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces M Felix, J Yang, A Guerrero, LMC Sagis Food Hydrocolloids 97, 105235, 2019 | 33 | 2019 |
| The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition J Yang, HCM Mocking-Bode, IAF van den Hoek, M Theunissen, ... Food Hydrocolloids 133, 107913, 2022 | 31 | 2022 |
| Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures J Yang, LC Waardenburg, CC Berton-Carabin, CV Nikiforidis, ... Journal of Colloid and Interface Science 602, 207-221, 2021 | 29 | 2021 |
| Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures J Yang, CC Berton-Carabin, CV Nikiforidis, E Van Der Linden, LMC Sagis Food Hydrocolloids 122, 107078, 2022 | 24 | 2022 |
| Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces A de Groot, J Yang, LMC Sagis Journal of Colloid and Interface Science 638, 569-581, 2023 | 20 | 2023 |
| Cruciferin versus napin–Air-water interface and foam stabilizing properties of rapeseed storage proteins P Shen, J Yang, CV Nikiforidis, HCM Mocking-Bode, LMC Sagis Food Hydrocolloids 136, 108300, 2023 | 18 | 2023 |
| Physical, interfacial and foaming properties of different mung bean protein fractions J Yang, Q Yang, B Waterink, P Venema, R de Vries, LMC Sagis Food Hydrocolloids 143, 108885, 2023 | 16 | 2023 |
| Mild fractionation for more sustainable food ingredients A Lie-Piang, J Yang, MAI Schutyser, CV Nikiforidis, RM Boom Annual Review of Food Science and Technology 14 (1), 473-493, 2023 | 14 | 2023 |
| Are micelles actually at the interface in micellar casein stabilized foam and emulsions? X Zhou, J Yang, G Sala, LMC Sagis Food Hydrocolloids 129, 107610, 2022 | 13 | 2022 |
