Owen Griffith Jones
Owen Griffith Jones
Verified email at purdue.edu
TitleCited byYear
Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds
A Matalanis, OG Jones, DJ McClements
Food Hydrocolloids 25 (8), 1865-1880, 2011
3392011
Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes
OG Jones, DJ McClements
Advances in colloid and interface science 167 (1-2), 49-62, 2011
1952011
Functional biopolymer particles: design, fabrication, and applications
OG Jones, DJ McClements
Comprehensive Reviews in Food Science and Food Safety 9 (4), 374-397, 2010
1632010
Effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β-lactoglobulin–pectin complexes
OG Jones, U Lesmes, P Dubin, DJ McClements
Food Hydrocolloids 24 (4), 374-383, 2010
1582010
Formation of biopolymer particles by thermal treatment of β-lactoglobulin–pectin complexes
OG Jones, EA Decker, DJ McClements
Food Hydrocolloids 23 (5), 1312-1321, 2009
1532009
Inhibiting, promoting, and preserving stability of functional protein fibrils
OG Jones, R Mezzenga
Soft Matter 8 (4), 876-895, 2012
1062012
Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles
O Jones, EA Decker, DJ McClements
Food Hydrocolloids 24 (2-3), 239-248, 2010
1052010
Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment
C Bengoechea, OG Jones, A Guerrero, DJ McClements
Food Hydrocolloids 25 (5), 1227-1232, 2011
902011
Comparison of protein–polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation
OG Jones, EA Decker, DJ McClements
Journal of Colloid and Interface Science 344 (1), 21-29, 2010
682010
Stability of biopolymer particles formed by heat treatment of β-lactoglobulin/beet pectin electrostatic complexes
OG Jones, DJ McClements
Food Biophysics 3 (2), 191-197, 2008
592008
Biopolymer Nanoparticles from Heat‐Treated Electrostatic Protein–Polysaccharide Complexes: Factors Affecting Particle Characteristics
OG Jones, DJ McClements
Journal of food science 75 (2), N36-N43, 2010
572010
Complexation of β-lactoglobulin fibrils and sulfated polysaccharides
OG Jones, S Handschin, J Adamcik, L Harnau, S Bolisetty, R Mezzenga
Biomacromolecules 12 (8), 3056-3065, 2011
552011
Successful resection of localized intestinal lymphangiectasia post-Fontan: role of 99mtechnetium-dextran scintigraphy
FL Connor, S Angelides, M Gibson, DW Larden, MR Roman, O Jones, ...
Pediatrics 112 (3), e242-e247, 2003
512003
Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates
FG Hall, OG Jones, ME O'Haire, AM Liceaga
Food chemistry 224, 414-422, 2017
492017
Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–pectin complexes
W Chanasattru, OG Jones, EA Decker, DJ McClements
Food Hydrocolloids 23 (8), 2450-2457, 2009
472009
Stabilizing zein nanoparticle dispersions with ι-carrageenan
CJ Cheng, OG Jones
Food Hydrocolloids 69, 28-35, 2017
402017
Fibrillation of β-lactoglobulin at low pH in the presence of a complexing anionic polysaccharide
OG Jones, J Adamcik, S Handschin, S Bolisetty, R Mezzenga
Langmuir 26 (22), 17449-17458, 2010
382010
Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages
HW Kim, D Setyabrata, YJ Lee, OG Jones, YHB Kim
Innovative Food Science & Emerging Technologies 38, 116-123, 2016
352016
Dynamic and viscoelastic interfacial behavior of β-lactoglobulin microgels of varying sizes at fluid interfaces
RW Murphy, BE Farkas, OG Jones
Journal of colloid and interface science 466, 12-19, 2016
322016
The effect of milk proteins on the bioaccessibility of green tea flavan-3-ols
S Moser, M Chegeni, OG Jones, A Liceaga, MG Ferruzzi
Food research international 66, 297-305, 2014
322014
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Articles 1–20