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Results: 77
Number of items: 77
  • 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
  • Zuidam, N. J., & Velikov, K. P. (2020). The Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds. In F. Spyropoulos, A. Lazidis, & I. T. Norton (Eds.), Handbook of food structure development (pp. 259-283). (Food Chemistry, Function and Analysis; Vol. 18). Royal Society of Chemistry. https://doi.org/10.1039/9781788016155-00259
  • Valencia, L., Nomena, E. M., Monti, S., Rosas-Arbelaez, W., Mathew, A. P., Kumar, S., & Velikov, K. P. (2020). Multivalent ion-induced re-entrant transition of carboxylated cellulose nanofibrils and its influence on nanomaterials' properties. Nanoscale, 12(29), 15652-15662 . https://doi.org/10.1039/d0nr02888f
  • Donsì, F., & Velikov, K. P. (2020). Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release. Food and Function, 11(7), 6273-6284. https://doi.org/10.1039/d0fo00852d
  • Gali, L., Bedjou, F., Velikov, K. P., Ferrari, G., & Donsì, F. (2020). High-pressure homogenization-assisted extraction of bioactive compounds from Ruta chalepensis. Journal of Food Measurement and Characterization, 14(5), 2800-2809. https://doi.org/10.1007/s11694-020-00525-x
  • Open Access
    de Boer, F. Y., Imhof, A., & Velikov, K. P. (2020). Photo-stability of lutein in surfactant-free lutein-zein composite colloidal particles. Food Chemistry: X, 5, Article 100071. https://doi.org/10.1016/j.fochx.2019.100071
  • Open Access
    Dekker, R. I., Deblais, A., Velikov, K. P., Veenstra, P., Colin, A., Kellay, H., Kegel, W. K., & Bonn, D. (2020). Emulsion Destabilisation by Squeeze Flow. Langmuir, 36(27), 7795–7800. https://doi.org/10.1021/acs.langmuir.0c00759
  • Open Access
    Kibbelaar, H. V. M., Deblais, A., Burla, F., Koenderink, G. H., Velikov, K. P., & Bonn, D. (2020). Capillary thinning of elastic and viscoelastic threads: From elastocapillarity to phase separation. Physical Review Fluids, 5(9), Article 092001. https://doi.org/10.1103/PhysRevFluids.5.092001
  • Open Access
    Bijlsma, J., de Bruijn, W. J. C., Hageman, J. A., Goos, P., Velikov, K. P., & Vincken, J.-P. (2020). Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation. Scientific Reports, 10, Article 8288. https://doi.org/10.1038/s41598-020-65171-1
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