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Eyal Shimoni
Eyal Shimoni
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Title
Cited by
Cited by
Year
Overview of microencapsulates for use in food products or processes and methods to make them
NJ Zuidam, E Shimoni
Encapsulation technologies for active food ingredients and food processing, 3-29, 2010
6162010
Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars
OF Osundahunsi, TN Fagbemi, E Kesselman, E Shimoni
Journal of agricultural and food chemistry 51 (8), 2232-2236, 2003
3402003
Utilization of amylose− lipid complexes as molecular nanocapsules for conjugated linoleic acid
I Lalush, H Bar, I Zakaria, S Eichler, E Shimoni
Biomacromolecules 6 (1), 121-130, 2005
2812005
Microencapsulation of Lactobacillus paracasei by spray freeze drying
D Semyonov, O Ramon, Z Kaplun, L Levin-Brener, N Gurevich, E Shimoni
Food Research International 43 (1), 193-202, 2010
2552010
Polymorphism of resistant starch type III
K Shamai, H Bianco-Peled, E Shimoni
Carbohydrate Polymers 54 (3), 363-369, 2003
2452003
Bacterial community composition and structure of biofilms developing on nanofiltration membranes applied to wastewater treatment
H Ivnitsky, I Katz, D Minz, G Volvovic, E Shimoni, E Kesselman, R Semiat, ...
Water research 41 (17), 3924-3935, 2007
2382007
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes
U Lesmes, SH Cohen, Y Shener, E Shimoni
Food Hydrocolloids 23 (3), 667-675, 2009
2192009
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice
S Leizerson, E Shimoni
Journal of Agricultural and Food Chemistry 53 (9), 3519-3524, 2005
2192005
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating
S Leizerson, E Shimoni
Journal of agricultural and food chemistry 53 (10), 4012-4018, 2005
2142005
Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks
NKO Ojijo, I Neeman, S Eger, E Shimoni
Journal of the Science of Food and Agriculture 84 (12), 1585-1593, 2004
1942004
Development of functional bread containing nanoencapsulated omega-3 fatty acids
V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni
Journal of Food Engineering 105 (4), 585-591, 2011
1902011
Thermal stability of genistein and daidzein and its effect on their antioxidant activity
Y Ungar, OF Osundahunsi, E Shimoni
Journal of Agricultural and Food Chemistry 51 (15), 4394-4399, 2003
1862003
Characterization of membrane biofouling in nanofiltration processes of wastewater treatment
H Ivnitsky, I Katz, D Minz, E Shimoni, Y Chen, J Tarchitzky, R Semiat, ...
Desalination 185 (1-3), 255-268, 2005
1842005
Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics
S Zabar, U Lesmes, I Katz, E Shimoni, H Bianco-Peled
Food Hydrocolloids 23 (7), 1918-1925, 2009
1792009
Examining for possible non-thermal effects during heating in a microwave oven
A Shazman, S Mizrahi, U Cogan, E Shimoni
Food Chemistry 103 (2), 444-453, 2007
1742007
Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models
U Lesmes, EJ Beards, GR Gibson, KM Tuohy, E Shimoni
Journal of Agricultural and Food Chemistry 56 (13), 5415-5421, 2008
1652008
Therapeutic ultrasound-mediated DNA to cell and nucleus: bioeffects revealed by confocal and atomic force microscopy
M Duvshani-Eshet, L Baruch, E Kesselman, E Shimoni, M Machluf
Gene therapy 13 (2), 163-172, 2006
1622006
Structural and functional properties of amylose complexes with genistein
R Cohen, Y Orlova, M Kovalev, Y Ungar, E Shimoni
Journal of agricultural and food chemistry 56 (11), 4212-4218, 2008
1572008
Isolation of a Bacillus sp. capable of transforming isoeugenol to vanillin
E Shimoni, U Ravid, Y Shoham
Journal of Biotechnology 78 (1), 1-9, 2000
1472000
Improving bioavailability and stability of genistein by complexation with high-amylose corn starch
R Cohen, B Schwartz, I Peri, E Shimoni
Journal of Agricultural and Food Chemistry 59 (14), 7932-7938, 2011
1432011
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Articles 1–20