Shpigelman, Avi

KU Leuven

2 papers on CoChatORCID 0000-0001-9896-6484

Most cited papers

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The Emulsifying and Emulsion‐Stabilizing Properties of Pectin: A Review
Ngouémazong, E. D., Christiaens, S., Shpigelman, A., Van Loey, A., & Hendrickx, M. (2015) · Comprehensive Reviews in Food Science and Food Safety
Polysaccharides Composition and ApplicationsProteins in Food Systems
Cited by 394
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Functional properties of citric acid extracted mango peel pectin as related to its chemical structure
Jamsazzadeh Kermani, Z., Shpigelman, A., Pham, H. T. T., Van Loey, A. M., & Hendrickx, M. E. (2015) · Food Hydrocolloids
Polysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls
Cited by 82

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