Maya Davidovich-Pinhas
Maya Davidovich-Pinhas
Asst. Prof. Faculty of Biotechnology and Food Engineering, Technion, Israel
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A quantitative analysis of alginate swelling
M Davidovich-Pinhas, H Bianco-Peled
Carbohydrate Polymers 79 (4), 1020-1027, 2010
The gelation of oil using ethyl cellulose
M Davidovich-Pinhas, S Barbut, AG Marangoni
Carbohydrate polymers 117, 869-878, 2015
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
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
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
Physical structure and thermal behavior of ethylcellulose
M Davidovich-Pinhas, S Barbut, AG Marangoni
Cellulose 21 (5), 3243-3255, 2014
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
The role of surfactants on ethylcellulose oleogel structure and mechanical properties
M Davidovich-Pinhas, S Barbut, AG Marangoni
Carbohydrate Polymers 127, 355-362, 2015
Alginate–PEGAc: A new mucoadhesive polymer
M Davidovich-Pinhas, H Bianco-Peled
Acta Biomaterialia 7 (2), 625-633, 2011
Temperature effects on the gelation of ethylcellulose oleogels
M Davidovich-Pinhas, AJ Gravelle, S Barbut, AG Marangoni
Food Hydrocolloids 46, 76-83, 2015
Mucoadhesion: a review of characterization techniques
M Davidovich-Pinhas, H Bianco-Peled
Expert opinion on drug delivery 7 (2), 259-271, 2010
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
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
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
Oleogels: a promising tool for delivery of hydrophobic bioactive molecules
M Davidovich-Pinhas
Therapeutic Delivery 7 (1), 1-3, 2016
Novel mucoadhesive system based on sulfhydryl-acrylate interactions
M Davidovich-Pinhas, H Bianco-Peled
Journal of Materials Science: Materials in Medicine 21 (7), 2027-2034, 2010
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
Oil structuring using polysaccharides
M Davidovich-Pinhas
Current Opinion in Food Science 27, 29-35, 2019
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
Physical and structural characteristics of acrylated poly (ethylene glycol)–alginate conjugates
M Davidovich-Pinhas, H Bianco-Peled
Acta biomaterialia 7 (7), 2817-2825, 2011
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