Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition EBA Hinderink, K Münch, L Sagis, K Schroën, CC Berton-Carabin Food Hydrocolloids 97, 105206, 2019 | 83 | 2019 |
Behavior of plant-dairy protein blends at air-water and oil-water interfaces EBA Hinderink, L Sagis, K Schroën, CC Berton-Carabin Colloids and Surfaces B: Biointerfaces 192, 111015, 2020 | 69 | 2020 |
Dynamic heterogeneity in complex interfaces of soft interface-dominated materials LMC Sagis, B Liu, Y Li, J Essers, J Yang, A Moghimikheirabadi, ... Scientific Reports 9 (1), 2938, 2019 | 57 | 2019 |
Physical and oxidative stability of food emulsions prepared with pea protein fractions EBA Hinderink, A Schröder, L Sagis, K Schroën, CC Berton-Carabin Lwt 146, 111424, 2021 | 52 | 2021 |
Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level EBA Hinderink, W Kaade, L Sagis, K Schroën, CC Berton-Carabin Food Hydrocolloids 102, 105610, 2020 | 50 | 2020 |
Interfacial tension measured at high expansion rates and within milliseconds using microfluidics K Muijlwijk, E Hinderink, D Ershov, C Berton-Carabin, K Schroën Journal of colloid and interface science 470, 71-79, 2016 | 45 | 2016 |
Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends EBA Hinderink, L Sagis, K Schroën, CC Berton-Carabin Journal of Colloid and Interface Science 583, 704-713, 2021 | 37 | 2021 |
Conformational changes of whey and pea proteins upon emulsification approached by front-surface fluorescence EBA Hinderink, CC Berton-Carabin, K Schroën, A Riaublanc, ... Journal of agricultural and food chemistry 69 (23), 6601-6612, 2021 | 32 | 2021 |
Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach EBA Hinderink, J de Ruiter, J de Leeuw, K Schroën, LMC Sagis, ... Food Hydrocolloids 118, 106785, 2021 | 26 | 2021 |
Dynamic flavor release from chewing gum: Mechanisms of release EBA Hinderink, S Avison, R Boom, I Bodnár Food research international 116, 717-723, 2019 | 18 | 2019 |
Interfacial protein-protein displacement at fluid interfaces EBA Hinderink, MBJ Meinders, R Miller, L Sagis, K Schroën, ... Advances in Colloid and Interface Science 305, 102691, 2022 | 13 | 2022 |
Combining plant and dairy proteins in food colloid design EBA Hinderink, A Boire, D Renard, A Riaublanc, LMC Sagis, K Schroën, ... Current Opinion in Colloid & Interface Science 56, 101507, 2021 | 12 | 2021 |
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams K Schroën, B Deng, C Berton-Carabin, S Marze, M Corstens, E Hinderink Current Opinion in Food Science 50, 100989, 2023 | 5 | 2023 |
Food emulsions stabilised by blends of plant and dairy proteins EBA Hinderink PQDT-Global, 2021 | 1 | 2021 |
Mild extraction & fractionation of plant proteins: a potential to control functionality J Yang, C Kornet, E Ntone, MGJ Meijers, LMC Sagis, P Venema, ... 37th EFFoST International Conference: Sustainable Food and Industry 4.0 …, 2023 | | 2023 |