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Results: 77
Number of items: 77
  • 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
  • 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
    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
    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
  • 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
  • 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
  • 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
  • Open Access
    Deblais, A., den Hollander, E., Boucon, C., Blok, A. E., Veltkamp, B., Voudouris, P., Versluis, P., Kim, H.-J., Mellema, M., Stieger, M., Bonn, D., & Velikov, K. P. (2021). Predicting thickness perception of liquid food products from their non-Newtonian rheology. Nature Communications, 12, Article 6328. https://doi.org/10.1038/s41467-021-26687-w
  • Open Access
    Rouwhorst, J., van Baalen, C., Velikov, K., Habibi, M., van der Linden, E., & Schall, P. (2021). Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins. npj Science of Food, 5, Article 32. https://doi.org/10.1038/s41538-021-00111-5
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