| A quantitative analysis of alginate swelling M Davidovich-Pinhas, H Bianco-Peled Carbohydrate Polymers 79 (4), 1020-1027, 2010 | 210 | 2010 |
| The gelation of oil using ethyl cellulose M Davidovich-Pinhas, S Barbut, AG Marangoni Carbohydrate polymers 117, 869-878, 2015 | 197 | 2015 |
| Influence of solvent quality on the mechanical strength of ethylcellulose oleogels AJ Gravelle, M Davidovich-Pinhas, AK Zetzl, S Barbut, AG Marangoni Carbohydrate polymers 135, 169-179, 2016 | 166 | 2016 |
| Development, characterization, and utilization of food-grade polymer oleogels M Davidovich-Pinhas, S Barbut, AG Marangoni Annual review of food science and technology 7, 65-91, 2016 | 161 | 2016 |
| Ethylcellulose oleogels for lipophilic bioactive delivery–effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene MO Chloe, M Davidovich-Pinhas, AJ Wright, S Barbut, AG Marangoni Food & function 8 (4), 1438-1451, 2017 | 144 | 2017 |
| Physical structure and thermal behavior of ethylcellulose M Davidovich-Pinhas, S Barbut, AG Marangoni Cellulose 21, 3243-3255, 2014 | 144 | 2014 |
| Evaluating the mucoadhesive properties of drug delivery systems based on hydrated thiolated alginate M Davidovich-Pinhas, O Harari, H Bianco-Peled Journal of Controlled Release 136 (1), 38-44, 2009 | 116 | 2009 |
| The role of surfactants on ethylcellulose oleogel structure and mechanical properties M Davidovich-Pinhas, S Barbut, AG Marangoni Carbohydrate Polymers 127, 355-362, 2015 | 110 | 2015 |
| Temperature effects on the gelation of ethylcellulose oleogels M Davidovich-Pinhas, AJ Gravelle, S Barbut, AG Marangoni Food Hydrocolloids 46, 76-83, 2015 | 106 | 2015 |
| Alginate–PEGAc: A new mucoadhesive polymer M Davidovich-Pinhas, H Bianco-Peled Acta Biomaterialia 7 (2), 625-633, 2011 | 99 | 2011 |
| Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels A Ashkar, S Laufer, J Rosen-Kligvasser, U Lesmes, M Davidovich-Pinhas Food Hydrocolloids 97, 105218, 2019 | 96 | 2019 |
| Bioplastics for food packaging E Shlush, M Davidovich-Pinhas Trends in Food Science & Technology 125, 66-80, 2022 | 71 | 2022 |
| Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose AJ Gravelle, M Davidovich-Pinhas, S Barbut, AG Marangoni Food Research International 91, 1-10, 2017 | 68 | 2017 |
| Mucoadhesion: a review of characterization techniques M Davidovich-Pinhas, H Bianco-Peled Expert opinion on drug delivery 7 (2), 259-271, 2010 | 67 | 2010 |
| Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product R Levy, Z Okun, M Davidovich-Pinhas, A Shpigelman Food Hydrocolloids 113, 106442, 2021 | 66 | 2021 |
| Oil structuring using polysaccharides M Davidovich-Pinhas Current Opinion in Food Science 27, 29-35, 2019 | 63 | 2019 |
| Structure of algal‐born phenolic polymeric adhesives R Bitton, M Ben‐Yehuda, M Davidovich, Y Balazs, P Potin, L Delage, ... Macromolecular bioscience 6 (9), 737-746, 2006 | 63 | 2006 |
| Oleogels: a promising tool for delivery of hydrophobic bioactive molecules M Davidovich-Pinhas Therapeutic delivery 7 (1), 1-3, 2016 | 60 | 2016 |
| Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH M Mishyna, JJI Martinez, J Chen, M Davidovich-Pinhas, O Benjamin Food Hydrocolloids 91, 117-126, 2019 | 58 | 2019 |
| Modified chitosan: A step toward improving the properties of antibacterial food packages M Davidovich-Pinhas, Y Danin-Poleg, Y Kashi, H Bianco-Peled Food Packaging and Shelf Life 1 (2), 160-169, 2014 | 55 | 2014 |
