2022
Okun, Z.; Shpigelman, A. (2022) Pressure-based technologies: high pressure processing; supercritical and subcritical fluid processing. In; Režek Jambrak, A., Ed.; Springer International Publishing: Cham; pp. 177–188
Shpigelman, A.; Okun, Z. (2022) Efficient production of functional and bioactive compounds and foods for use in food, pharma, cosmetic and other industries. In; Režek Jambrak, A., Ed.; Springer International Publishing: Cham; pp. 623–637
Hanuka-Katz, I., Okun, Z., Parvari, G., & Shpigelman, A. (2022). Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein. Food Chemistry, 385, 132630.
Levy, R., Okun, Z., & Shpigelman, A. (2022). Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model. Innovative Food Science & Emerging Technologies, 75, 102909.
2021
Shkolnikov Lozober, H., Okun, Z., & Shpigelman, A. (2021). The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate. Innovative Food Science & Emerging Technologies, 74, 102857.
Chirug, L., Nagar, E. E., Okun, Z., & Shpigelman, A. (2021). Effect of flavonoid structure and pH on iron-mediated pectin interaction. Food Hydrocolloids, 106654.
Levy, R., Okun, Z., Davidovich-Pinhas, M., & Shpigelman, A. (2021). Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product. Food Hydrocolloids, 113, 106442.
Romano, A., Lajterer, C., Shpigelman, A., & Lesmes, U. (2021). Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization. Food Chemistry, 129306.
Stübler, A. S., Böhmker, L., Juadjur, A., Heinz, V., Rauh, C., Shpigelman, A., & Aganovic, K. (2021). Matrix-and technology-dependent stability and bioaccessibility of strawberry anthocyanins during storage. Antioxidants, 10(1), 1–23.
Cao, O. Saroglu, A. Karadag, Z. Diaconeasa, G. Zoccatelli, C. A. Conte‐Junior, G. A. Gonzalez‐Aguilar, J. Ou, W. Bai, C. M. Zamarioli, L. A. P. Freitas, A. Shpigelman, P. H. Campelo, E. Capanoglu, C. L. Hii, S. M. Jafari, Y. Qi, P. Liao, M. Wang, L. Zou, P. Bourke, J. Simal‐Gandara, J. Xiao (2021). Available technologies on improving the stability of polyphenols in food processing. Food Frontiers, 1–31.
Eran Nagar, E., Berenshtein, L., Hanuka Katz, I., Lesmes, U., Okun, Z., & Shpigelman, A. (2021). The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: a model system. Journal of Food Engineering, 289, 110304.
2020
Zdravkovic, M., Ebert, E., Panz, C., Okun, Z., Endreß, H.-U., Shpigelman, A., & Aganovic, K. (2020). Functionalisation of pectin by ultra high pressure homogenisation. Proceedings.
Eran Nagar, E., Berenshtein, L., Okun, Z., & Shpigelman, A. (2020). The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility. Innovative Food Science & Emerging Technologies, 66, 102538.
Stübler, A.-S., Böhmker, L., Juadjur, A., Rauh, C., Shpigelman, A., & Aganovic, K. Matrix and preservation technology dependent stability and bioaccessibility of strawberry anthocyanins during storage. Proceedings, 2020.
David, S., Klaiman, M. M., Shpigelman, A., & Lesmes, U. (2020). Addition of anionic polysaccharide stabilizers modulates in vitro digestive proteolysis of a chocolate milk drink in adults and children. Foods, 9(9), 1253.
Katzav, H.; Chirug, L.; Okun, Z.; Davidovich-Pinhas, M.; Shpigelman, A. (2020). Comparison of thermal and high-pressure gelation of potato protein isolates. Foods, 9, 1041.
Levy, R.; Okun, Z.; Shpigelman, A. (2020). High-pressure homogenization: principles and applications beyond microbial inactivation. Food Engineering Reviews, 1–19.
Stübler, A.S.; Lesmes, U.; Juadjur, A.; Heinz, V.; Rauh, C.; Shpigelman, A.; Aganovic, K. (2020). Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems. Innovative Food Science and Emerging Technologies, 64, 102426.
Eran Nagar, E.; Okun, Z.; Shpigelman, A. (2020). Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material. Current Opinion in Food Science, 31, 38–46.
David, S.; Wojciechowska, A.; Portmann, R.; Shpigelman, A.; Lesmes, U. (2020). The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins. Food Research International, 130, 108964.
Hanuka Katz, I.; Eran Nagar, E.; Okun, Z.; Shpigelman, A. (2020). The link between polyphenol structure, antioxidant capacity and shelf-Life stability in the presence of fructose and ascorbic acid. Molecules, 25, 225.
Shkolnikov, H.; Belochvostov, V.; Okun, Z.; Shpigelman, A. (2020). The effect of pressure on the kinetics of polyphenolics degradation – implications to hyperbaric storage using Epigallocatechin-gallate as a model. Innovative Food Science and Emerging Technologies, 59, 102273.