Publications

2023

  • Or Peleg-Evron, Maya Davidovich-Pinhas, and Havazelet Bianco-Peled “Crosslinking konjac-glucomannan with kappa-carrageenan nanogels: A step toward the design of sacrificial materials” International Journal of Biological Macromolecules, 227, 654–663 (2023).
  • Roni Sverdlov Arzi, Maya Davidovich-Pinhas, Noy Cohen, and Alejandro Sosnik “An experimental and theoretical approach to understand the interaction between particles and mucosal tissues” Acta Biomaterialia, 158, 449-462 (2023).
  • Karin Wagner and Maya Davidovich-Pinhas “Di-acylglycerides as oil structuring agents” Food Structure, 36, 100320 (2023).
  • Bela Vershkov and Maya Davidovich-Pinhas “The effect of preparation temperature and composition on bigel performance as fat replacers” Food and Function, 14, 3838–3848 (2023).
  • Feng-Chun Yen†, Jovana Glusac†, Shira Levi, Anton Zernov, Limor Baruch, Maya Davidovich-Pinhas*, Ayelet Fishman*, and Marcelle Machluf* “Cultured meat platform developed through the structuring of edible microcarrierderived microtissues with oleogel-based fat substitute” Nature Communications, 14, 2942 (2023). *co-corresponding authors

2022

  • Ishay Columbus*, Noga Eren, Renana Elitsur, Maya Davidovich-Pinhas*, and Roy Shenhar* “Branched Supramolecular Copolymers: Inducing Branching in Bisurea-based Monomers Using Multi-sulfonate Molecules” Macromolecules, 55, 2, 472–487 (2022). *co-corresponding author
  • Tatyana David-Birman, Alon Romano, Aseel Aga, Dafna Pascoviche, Maya Davidovich-Pinhas, Uri Lesmes “Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability” Innovative Food Science and Emerging Technologies 75, 102874 (2022).
  • Daniel Golodnizky, Yulia Shmidov, Ronit Bitton, Carlos E. S. Bernardes, and Maya Davidovich-Pinhas “Isotropic liquid state of triacylglycerols” Journal of Molecular Liquids, 353, 118703 (2022).
  • Areen Ashkar, Alejandro Sosnik, and Maya Davidovich-Pinhas “Structured edible lipid-based particle systems for oral drug-delivery” Biotechnology Advances 54, 107789 (2022).
  • Eden Shlush and Maya Davidovich-Pinhas “Bioplastics for food packaging” Trends in Food Science & Technology, 125, 66-80 (2022).
  • Daniel Golodnizky and Maya Davidovich-Pinhas “New insights into the thermodynamics and kinetics of triacylglycerols crystallization” Innovative Food Science and Emerging Technologies, 81, 103115 (2022).
  • Majd Machour†, Noy Hen†, Idit Goldfracht, Dina Safina, Maya Davidovich-Pinhas, Havazelet Bianco-Peled*, Shulamit Levenberg* “Print-and-grow within a novel support material for 3D bioprinting and post-printing tissue growth” Advance Science, 9, 2200882 (2022).

2021

  • Jasmine Rosen-Kligvasser and Maya Davidovich-Pinhas “The role of hydrogen bonds in TAG derivative-based oleogel structure and properties” Food Chem, 334, 127585 (2021).
  • Tias Samui, Daniel Goldenisky, Jasmine Rosen-Kligvasser, Maya Davidovich-Pinhas “The development and characterization of novel in-situ bigel formulation” Food Hydrocolloids, 113, 106416 (2021).
  • Rachel Levy, Zoya Okun, Maya Davidovich-Pinhas, and Avi Shpigelman “Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product” Food Hydrocolloids, 113, 106442 (2021).
  • Daniel Golodnizky, Jasmine Rosen-Kligvasser, and Maya Davidovich-Pinhas “The role of the polar head group and aliphatic tail in the self-assembly of low molecular weight molecules in oil” Food Structure, 30, 100240 (2021).

2020

  • Aya Haj Eisa, Sharon Laufer, Jasmine Rosen-Kligvasser and Maya Davidovich-Pinhas, “Stabilization of ethyl-cellulose (EC) oleogel network using lauric acid” European Journal of Lipid Science and Technology,122,  1900044 (2020).
  • Ina Nephomnyshy, Jasmine Rosen-Kligvasser, Maya Davidovich-Pinhas “The development of a direct approach to formulate high oil content zein-based emulsion gels using moderate temperatures” Food Hydrocolloids, 101, 105528 (2020).
  • Hadas Katzav, Libi Chirug, Zoya Okun, Maya Davidovich-Pinhas and Avi Shpigelman “Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates” Foods, 9, 1041 (2020).
  • Areen Ashkar, Jasmine Rosen-Kligvasser, Uri Lesmes, and Maya Davidovich-Pinhas “Controlling lipid intestinal digestibility using various oil structuring mechanisms” Food and Function, 11, 7495-7508 (2020).
  • Daniel Golodnizky and Maya Davidovich-Pinhas “The effect of the HLB value of sucrose ester on physiochemical properties of bigel systems” Foods, 9(12), 1857 (2020).

2019

  • Maryia Mishyna, Jean-Jacques Itzhak Martinez, Jianshe Chen, Maya Davidovich-Pinhas, Ofir Benjamin “Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH”  Food Hydrocolloids, 91, 117-126 (2019).
  • Areen Ashkar, Sharon Laufer, Jasmine Rosen-Kligvasser, Uri Lesmes and Maya Davidovich-Pinhas “Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels” Food hydrocolloids, 97, 105218 (2019).
  • Limor Harris, Jasmine Rosen-Kligvasser, and Maya Davidovich-Pinhas “Gelation of oil using combination of different free fatty acids” Food structure, 21, 100121 (2019).
  • Alice Moscovici-Joubran, Inbal Hanuka-Katz, Zoya Okun, Maya Davidovich-Pinhas, Avi Shpigelman “The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and nonfiltered strawberry nectar” Innov Food Sci Emerg Tech, 57, 102203 (2019).
  • Yulia Shitrit, Maya Davidovich-Pinhas, Havazelet Bianco-Peled “Shear thinning pectin hydrogels physically cross-linked with chitosan nanogels” Carbohydrate Polymer, 225, 115249 (2019).
  • Davidovich-Pinhas. “Oil structuring using polysaccharides” Current Opinion in Food Science, 27, 29-35 (2019).

                                                                                                                                                                     

2018

  • O. Benjamin, M. Davidovich-Pinhas, A. Shpigelman, G. Rytwo “Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese” Food Hydrocolloids (2018) 75, 95-106.
  • M. Davidovich-Pinhas. Thermo-Gelation of Ethylcellulose Oleogels. Edible oil structuring: concepts, methods and applications. Edited by Ashok R. Patel. Royal society of chemistry (2018).
  • M. Davidovich-Pinhas. Oleogels. Polymeric gels: characterization, properties, and biomedical applications. Edited by Kunal PalIndranil Banerjee. Woodhead Publishing (2018).
  • Or Galant, Maya Davidovich-Pinhas* and Charles E. Diesendruck* “The Effect of Intramolecular Cross-Linking on Polymer Interactions in Solution” Macromolecular Rapid Communication 39, 1800407 (2018). *co-corresponding author

 

2017

  • A. J. Gravelle1, M. Davidovich-Pinhas1, Shai Barbut, Alejandro G. Marangoni “Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose” Food Research International (2017) 91, 1-10.
  • C. M. O’Sullivan, M. Davidovich-Pinhas, A. Wright, S. Barbut, A.G. Marangoni “Ethylcellulose oleogels for lipophilic bioactive delivery- Effect of oleogelation on in-vitro bioaccessibility and stability of beta-carotene” Food and Function (2017) 8, 1345–1728.

2016

  • A. J. Gravelle, M. Davidovich-Pinhas, Shai Barbut, Alejandro G. Marangoni. “Influence of solvent quality on the mechanical strength of ethylcellulose oleogels” Carbohydrate Polymers (2016) 135, 169-179.
  • S. Isaschar-Ovdat, M. Davidovich-Pinhas and A. Fishman. “Modulating the gel properties of soy glycinin by crosslinking with Tyrosinase” Food Research International (2016) 87, 42-49.
  • M. Davidovich-Pinhas and A.G. Marangoni. “Development, Characterization and utilization of food grade polymer oleogel” Invited review for Annual Review of Food Science and Technology (2016) 7, 4.1-4.27.
  • M. Davidovich-Pinhas. “Oleogels: a promising tool for delivery of hydrophobic bioactive molecules” Therapeutic Delivery (2016) 7, 1-3. (Editorial)

2015

  • M. Davidovich-Pinhas, Shai Barbut, Alejandro G. Marangoni. “The gelation of oil using ethyl-cellulose” Carbohydrate Polymers (2015) 117, 869–878.
  • M. Davidovich-Pinhas, A. J. Gravelle, Shai Barbut, Alejandro G. Marangoni. “Temperature effects on the gelation of ethylcellulose oleogels” Food Hydrocolloid (2015) 46, 76-83.
  • M. Davidovich-Pinhas, Shai Barbut, Alejandro G. Marangoni. “The role of surfactants on ethylcellulose oleogel structure and mechanical properties” Carbohydrate Polymers (2015) 127, 355-362.

2014

  • M. Davidovich-Pinhas, Yael Danin-Poleg, Yechezkel Kashi, Havazelet Bianco-Peled. “Modified chitosan: A step toward improving the properties of antibacterial food packages” Food Packaging and Shelf Life (2014), 1, 160-169.
  • M. Davidovich-Pinhas, Shai Barbut, Alejandro G. Marangoni. “Physical structure and thermal behavior of ethylcellulose” Cellulose (2014) 21, 3243-3255.