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Results: 78
Number of items: 78
  • Donsì, F., & Velikov, K. P. (2019). Encapsulation of food ingredients by single O/W and W/O nanoemulsions. In S. M. Jafari (Ed.), Lipid-Based Nanostructures for Food Encapsulation Purposes (pp. 37-87). (Nanoencapsulation in the Food Industry; Vol. 2). Academic Press. https://doi.org/10.1016/B978-0-12-815673-5.00002-7
  • Open Access
    Valencia, L., Nomena, E. M., Mathew, A. P., & Velikov, K. P. (2019). Biobased Cellulose Nanofibril-Oil Composite Films for Active Edible Barriers. ACS Applied Materials and Interfaces, 11(17), 16040-16047. https://doi.org/10.1021/acsami.9b02649
  • Open Access
    Hayden, D. R., Mohan, S., Imhof, A., & Velikov, K. P. (2019). Fully Biobased Highly Transparent Nanopaper with UV-Blocking Functionality. ACS Applied Polymer Materials, 1(4), 641-646. https://doi.org/10.1021/acsapm.9b00192
  • Open Access
    de Boer, F. Y., Imhof, A., & Velikov, K. P. (2019). Encapsulation of colorants by natural polymers for food applications. Coloration Technology, 135(3), 183-194. https://doi.org/10.1111/cote.12393
  • Velikov, K. P., Van Ruijven, M., Popp, A. K., Patel, A. R., Flendrig, L. M., & Melnikov, S. M. (2018). Colloidal particles for the delivery of steroid glycosides. Food and Function, 9(1), 485-490. https://doi.org/10.1039/c7fo01112a
  • Hayden, D. R., Kibbelaar, H. V. M., Imhof, A., & Velikov, K. P. (2018). Size and Optically Tunable Ethyl Cellulose Nanoparticles as Carriers for Organic UV Filters. ChemNanoMat, 4(3), 301-308. https://doi.org/10.1002/cnma.201700332
  • Peng, J., Calabrese, V., Veen, S. J., Versluis, P., Velikov, K. P., Venema, P., & van der Linden, E. (2018). Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils. Food Hydrocolloids, 82, 196-208. https://doi.org/10.1016/j.foodhyd.2018.03.033
  • De Boer, F. Y., Kok, R. N. U., Imhof, A., & Velikov, K. P. (2018). White zein colloidal particles: Synthesis and characterization of their optical properties on the single particle level and in concentrated suspensions. Soft Matter, 14(15), 2870-2878. https://doi.org/10.1039/c7sm02415k
  • Zuidam, N. J., & Velikov, K. P. (2018). Choosing the right delivery systems for functional ingredients in foods: An industrial perspective. Current Opinion in Food Science, 21, 15-25. https://doi.org/10.1016/j.cofs.2018.04.007
  • Rutkevičius, M., Allred, S., Velev, O. D., & Velikov, K. P. (2018). Stabilization of oil continuous emulsions with colloidal particles from water-insoluble plant proteins. Food Hydrocolloids, 82, 89-95. https://doi.org/10.1016/j.foodhyd.2018.04.004
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