Zoya Okun

Technion – Israel Institute of Technology — Israel

Biochemistry, Genetics and Molecular Biology · Life Sciences

21h-index1.3kcitations37works5.42yr avg
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Research Topics

Microbial Inactivation Methods(13), Microencapsulation and Drying Processes(11), Phytochemicals and Antioxidant Activities(8), Proteins in Food Systems(7), Porphyrin and Phthalocyanine Chemistry(7)

Publications37 total

The impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability
Innovative Food Science & Emerging Technologies·2025· 2 citedOpen Access
Impact of high-pressure homogenization on the physicochemical characteristics of pea and potato protein isolates: Implications for tuned properties in aqueous system
LWT·2025· 2 citedOpen Access
Sustainable valorization of tea waste by enhanced caffeine extraction via microbial-driven solid-state fermentation
Environmental Technology & Innovation·2025Open Access
Valorization of tea (Camellia sinensis) waste: Extraction of bioactive compounds using ionic liquids and evaluation of their stability, efficiency, and volatile profiles during the process
Food Chemistry·2025· 1 citedOpen Access
Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants
Food Hydrocolloids·2024· 15 cited
The effect of pressure on degradation kinetics of polyphenols: Impact of polyphenol structure at hyperbaric storage conditions
Innovative Food Science & Emerging Technologies·2024· 3 cited
Stability and Bioaccessibility of Lignans in Food Products
ACS Omega·2024· 15 citedOpen Access
Utilization of hydrocolloids for the stabilization of pigments from natural sources
Current Opinion in Colloid & Interface Science·2023· 28 cited
Tackling the safety and health effects of food colorants
Food Safety and Health·2023· 4 citedOpen Access
The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins
Antioxidants·2023· 25 citedOpen Access
In vitro bioaccessibility of polyphenolic compounds: The effect of dissolved oxygen and bile
Food Chemistry·2022· 32 cited
Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein
Food Chemistry·2022· 34 cited
Pressure-Based Technologies: High Pressure Processing; Supercritical and Subcritical Fluid Processing
Food engineering series·2022
Efficient Production of Functional and Bioactive Compounds and Foods for Use in Food, Pharma, Cosmetic and Other Industries
Food engineering series·2022· 1 cited
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·2021· 31 cited
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate
Innovative Food Science & Emerging Technologies·2021· 53 cited
Effect of flavonoid structure and pH on iron-mediated pectin interaction
Food Hydrocolloids·2021· 16 cited
Functionalisation of Pectin by Ultra High Pressure Homogenisation
2020· 1 citedOpen Access
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·2020· 17 cited
Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product
Food Hydrocolloids·2020· 91 cited
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Frequent Co-authors

Avi Shpigelman(30), Zeev Gross(7), Eden Eran Nagar(6), Rachel Levy(4), Irena Saltsman(4), Atif Mahammed(4), Maya Davidovich‐Pinhas(3), Lana Kupershmidt(3), Moussa B. H. Youdim(3), Libi Chirug(3), Hani Shkolnikov Lozober(3), Inbal Hanuka Katz(3), Liora Berenshtein(3), Valeria Weiss(3), Tamar Amit(2), Silvia Mandel(2), Orit Bar‐Am(2), Rachel Levy(2), Galit Parvari(2), Edward Ebert(2)