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Results: 78
Number of items: 78
  • Open Access
    Cerqueira, M. A., Vogel, N., Lopez-Garcia, M., Velikov, K. P., Vignolini, S., & Pastrana, L. M. (2026). Could Edible Photonic Structures Be an Alternative to Traditional Food Coloring? Advanced Optical Materials, 14(8), Article e02260. https://doi.org/10.1002/adom.202502260
  • Open Access
    Roberts-Harry, I., Marquès Duran, P., Molendijk, M., Bonn, D., & Velikov, K. P. (2026). Emulsions stabilised with cellulose microfibrils and potato protein. Food Hydrocolloids, 174, Article 112348. https://doi.org/10.1016/j.foodhyd.2025.112348
  • Open Access
    Roberts-Harry, I., Macias-Rodriguez, B. A., & Velikov, K. P. (2026). Use of cellulose microfibrils and potato protein to form double network gels. Food Hydrocolloids, 172(2), Article 111958. https://doi.org/10.1016/j.foodhyd.2025.111958
  • Open Access
    Kim, H.-J., Zeng, Y., Velikov, K. P., & Velev, O. D. (2026). Deposition of hierarchically porous cellulose microfibril films via emulsion templating and drying at ambient temperature. Food Hydrocolloids, 171, Article 111854. https://doi.org/10.1016/j.foodhyd.2025.111854
  • Open Access
    Zhen Zhou, F., Swinkels, P. J. M., Wei Yin, S., Velikov, K. P., & Schall, P. (2024). Pickering stabilization mechanism revealed through direct imaging of particles with tuneable contact angle in a phase-separated binary solvent. Journal of Colloid and Interface Science, 662, 471-478. https://doi.org/10.1016/j.jcis.2024.02.070
  • Open Access
    Macias-Rodriguez, B. A., Gouzy, R., Coulais, C., & Velikov, K. P. (2024). Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks. Soft Matter, 20(14), 3033-3043. https://doi.org/10.1039/d3sm01582c
  • Open Access
    Lépinay, S. E. G. (2024). Crystallization from mixed salts solutions. [Thesis, fully internal, Universiteit van Amsterdam].
  • 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
  • Open Access
    Veltkamp, B. (2023). Lubrication in sliding and squeezing. [Thesis, fully internal, Universiteit van Amsterdam].
  • 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
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