Eyal Shimoni
Affiliations: | Department of Food Science | Technion - Israel Institute of Technology, Haifa, Haifa District, Israel |
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| Benshitrit RC, Levi CS, Tal SL, et al. (2012) Development of oral food-grade delivery systems: Current knowledge and future challenges Food and Function. 3: 10-21 |
| Zabar S, Lesmes U, Katz I, et al. (2010) Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method Food Hydrocolloids. 24: 347-357 |
| Zabar S, Lesmes U, Katz I, et al. (2009) Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics Food Hydrocolloids. 23: 1918-1925 |
| Lesmes U, Cohen SH, Shener Y, et al. (2009) Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes Food Hydrocolloids. 23: 667-675 |
| Lesmes U, Beards EJ, Gibson GR, et al. (2008) Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models. Journal of Agricultural and Food Chemistry. 56: 5415-21 |
| Lesmes U, Barchechath J, Shimoni E. (2008) Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients Innovative Food Science & Emerging Technologies. 9: 507-515 |
| Lalush I, Bar H, Zakaria I, et al. (2005) Utilization of amylose-lipid complexes as molecular nanocapsules for conjugated linoleic Acid. Biomacromolecules. 6: 121-30 |