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Results: 77
Number of items: 77
  • Open Access
    Dekker, R. I., Velandia, S. F., Kibbelaar, H. V. M., Morcy, A., Sadtler, V., Roques-Carmes, T., Groenewold, J., Kegel, W. K., Velikov, K. P., & Bonn, D. (2023). Is there a difference between surfactant-stabilised and Pickering emulsions? Soft Matter, 19(10), 1941-1951. https://doi.org/10.1039/d2sm01375d
  • Open Access
    Blok, A. E., Bolhuis, D. P., Velikov, K. P., & Stieger, M. (2023). Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties. Food Hydrocolloids, 138, Article 108398. https://doi.org/10.1016/j.foodhyd.2022.108398
  • Open Access
    Bijlsma, J., Moslehi, N., Velikov, K. P., Kegel, W. K., Vincken, J.-P., & de Bruijn, W. J. C. (2023). Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction. Food Chemistry, 407, Article 135156. https://doi.org/10.1016/j.foodchem.2022.135156
  • Open Access
    Kibbelaar, H. (2023). Emulsions: Stability, rheology and sensory perception. [Thesis, fully internal, Universiteit van Amsterdam].
  • Open Access
    Veltkamp, B., Jagielka, J., Velikov, K. P., & Bonn, D. (2023). Lubrication with Non-Newtonian Fluids. Physical Review Applied, 19(1), Article 014056. https://doi.org/10.1103/PhysRevApplied.19.014056
  • 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
  • Valencia, L., Handa, R., Monti, S., Jasso-Salcedo, A. B., Georgouvelas, D., Magaña, I., Díaz de León, R., Velikov, K. P., Mathew, A. P., & Kumar, S. (2022). On the mineralization of nanocellulose to produce functional hybrid materials. Journal of Materials Chemistry A, 10(17), 9248-9276. https://doi.org/10.1039/d2ta00457g
  • Open Access
    Bijlsma, J., de Bruijn, W. J. C., Velikov, K. P., & Vincken, J. P. (2022). Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networks. Food Chemistry, 370, Article 131292. https://doi.org/10.1016/j.foodchem.2021.131292
  • Open Access
    Lepinay, S. E. G., Nijveld, R., Velikov, K. P., & Shahidzadeh, N. (2022). NaCl Crystals as Carriers for Micronutrient Delivery. ACS Omega, 7(33), 28955-28961. https://doi.org/10.1021/acsomega.2c02572
  • Open Access
    Moslehi, N., Bijlsma, J., de Bruijn, W. J. C., Velikov, K. P., Vincken, J. P., & Kegel, W. K. (2022). Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods. Journal of Functional Foods, 92, Article 105066. https://doi.org/10.1016/j.jff.2022.105066
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