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Results: 77
Number of items: 77
  • Open Access
    Veltkamp, B., Velikov, K. P., & Bonn, D. (2022). High velocity impact on a thin (non-Newtonian) fluid layer. Journal of Fluid Mechanics, 951, Article A40. https://doi.org/10.1017/jfm.2022.884
  • Open Access
    Macias-Rodriguez, B. A., & Velikov, K. P. (2022). Elastic reinforcement and yielding of starch-filled lipid gels. Food Structure, 32, Article 100257. https://doi.org/10.1016/j.foostr.2022.100257
  • Open Access
    Souto, A., Zhang, J., Aragón, A. M., Velikov, K. P., & Coulais, C. (2022). Edible mechanical metamaterials with designed fracture for mouthfeel control. Soft Matter, 18(15), 2910-2919. https://doi.org/10.1039/d1sm01761f
  • Open Access
    Kibbelaar, H. V. M., Dekker, R. I., Morcy, A., Kegel, W. K., Velikov, K. P., & Bonn, D. (2022). Ethyl cellulose nanoparticles as stabilizers for Pickering emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 641, Article 128512. https://doi.org/10.1016/j.colsurfa.2022.128512
  • Souto, A., Zhang, J., Aragòn, A., Velikov, K., & Coulais, C. (2021). Source data for the manuscript Edible meta-atoms [Data set]. Zenodo. https://doi.org/10.5281/zenodo.4632399
  • Van Dam, E. P., Gouzy, R., Pelan, E., Velikov, K. P., & Bakker, H. J. (2021). Water reorientation dynamics in colloidal water-oil emulsions. Physical Chemistry Chemical Physics, 23(47), 27024-27030. https://doi.org/10.1039/d1cp03182a
  • Nomena, E. M., van der Vaart, M., Voudouris, P., & Velikov, K. P. (2021). Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions. Food Structure, 30, Article 100239. https://doi.org/10.1016/j.foostr.2021.100239
  • Veltkamp, B., Velikov, K. P., Venner, C. H., & Bonn, D. (2021). Lubricated Friction and the Hersey Number. Physical Review Letters, 126(4), Article 044301. https://doi.org/10.1103/PhysRevLett.126.044301
  • Open Access
    Kibbelaar, H. V. M., Deblais, A., Velikov, K. P., Bonn, D., & Shahidzadeh, N. (2021). Stringiness of hyaluronic acid emulsions. International Journal of Cosmetic Science, 43(4), 458-465. https://doi.org/10.1111/ics.12711
  • Open Access
    Blok, A. E., Bolhuis, D. P., Kibbelaar, H. V. M., Bonn, D., Velikov, K. P., & Stieger, M. (2021). Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions. Food Hydrocolloids, 121, Article 107052. https://doi.org/10.1016/j.foodhyd.2021.107052
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