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Results: 77
Number of items: 77
  • Open Access
    Roberts-Harry, I., Marquès Duran, P., Molendijk, M., Bonn, D., & Velikov, K. P. (2026). Emulsions stabilised with cellulose microfibrils and potato protein. Food Hydrocolloids, 174, Article 112348. https://doi.org/10.1016/j.foodhyd.2025.112348
  • Open Access
    Kim, H.-J., Zeng, Y., Velikov, K. P., & Velev, O. D. (2026). Deposition of hierarchically porous cellulose microfibril films via emulsion templating and drying at ambient temperature. Food Hydrocolloids, 171, Article 111854. https://doi.org/10.1016/j.foodhyd.2025.111854
  • Open Access
    Roberts-Harry, I., Macias-Rodriguez, B. A., & Velikov, K. P. (2026). Use of cellulose microfibrils and potato protein to form double network gels. Food Hydrocolloids, 172(2), Article 111958. https://doi.org/10.1016/j.foodhyd.2025.111958
  • Open Access
    Macias-Rodriguez, B. A., Gouzy, R., Coulais, C., & Velikov, K. P. (2024). Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks. Soft Matter, 20(14), 3033-3043. https://doi.org/10.1039/d3sm01582c
  • Open Access
    Zhen Zhou, F., Swinkels, P. J. M., Wei Yin, S., Velikov, K. P., & Schall, P. (2024). Pickering stabilization mechanism revealed through direct imaging of particles with tuneable contact angle in a phase-separated binary solvent. Journal of Colloid and Interface Science, 662, 471-478. https://doi.org/10.1016/j.jcis.2024.02.070
  • Open Access
    Lépinay, S. E. G. (2024). Crystallization from mixed salts solutions. [Thesis, fully internal, Universiteit van Amsterdam].
  • Open Access
    Blok, A. E., Bolhuis, D. P., Arnaudov, L. N., Velikov, K. P., & Stieger, M. (2023). Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food Hydrocolloids, 136(A), Article 108242. https://doi.org/10.1016/j.foodhyd.2022.108242
  • Open Access
    Veltkamp, B. (2023). Lubrication in sliding and squeezing. [Thesis, fully internal, Universiteit van Amsterdam].
  • Open Access
    Kibbelaar, H. (2023). Emulsions: Stability, rheology and sensory perception. [Thesis, fully internal, Universiteit van Amsterdam].
  • Open Access
    Bijlsma, J., Buglyó, P., Farkas, E., Velikov, K. P., Vincken, J.-P., & de Bruijn, W. J. C. (2023). Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification. LWT, 184, Article 115024. https://doi.org/10.1016/j.lwt.2023.115024
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