1. Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions. (1st September 2022) Authors: ten Klooster, Sten; Villeneuve, Pierre; Bourlieu-Lacanal, Claire; Durand, Erwann; Schroën, Karin; Berton-Carabin, Claire Journal: Food chemistry Issue: Volume 387(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions. (May 2021) Authors: Feng, Jilu; Schroën, Karin; Fogliano, Vincenzo; Berton-Carabin, Claire Journal: Food hydrocolloids Issue: Volume 114(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Coalescence of protein-stabilised emulsions studied with microfluidics. (September 2017) Authors: Muijlwijk, Kelly; Colijn, Ivanna; Harsono, Herditya; Krebs, Thomas; Berton-Carabin, Claire; Schroën, Karin Journal: Food hydrocolloids Issue: Volume 70(2017) Page Start: 96 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Convective mass transport dominates surfactant adsorption in a microfluidic Y-junction. Issue 44 (21st October 2016) Authors: Muijlwijk, Kelly; Huang, Wenqian; Vuist, Jan-Eise; Berton-Carabin, Claire; Schroën, Karin Journal: Soft matter Issue: Volume 12:Issue 44(2016) Page Start: 9025 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Cross-flow microfluidic emulsification from a food perspective. (March 2016) Authors: Muijlwijk, Kelly; Berton-Carabin, Claire; Schroën, Karin Journal: Trends in food science & technology Issue: Volume 49(2016) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device. (February 2023) Authors: ten Klooster, Sten; Berton-Carabin, Claire; Schroën, Karin Journal: Food research international Issue: Volume 164(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Dynamic fluid interface formation in microfluidics: Effect of emulsifier structure and oil viscosity. (February 2018) Authors: Muijlwijk, Kelly; Li, Xuezhu; Berton-Carabin, Claire; Schroën, Karin Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 215 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Editorial: 16th Food Colloids conference: Structuring beyond the colloidal scale. (April 2017) Authors: Berton-Carabin, Claire; Scholten, Elke Journal: Food structure Issue: Volume 12(2017) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Encapsulation of the therapeutic microbe Akkermansia muciniphila in a double emulsion enhances survival in simulated gastric conditions. (December 2017) Authors: van der Ark, Kees C.H.; Nugroho, Avis Dwi Wahyu; Berton-Carabin, Claire; Wang, Che; Belzer, Clara; de Vos, Willem M.; Schroen, Karin Journal: Food research international Issue: Volume 102(2017) Page Start: 372 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7. (April 2017) Authors: Keppler, Julia Katharina; Martin, Dierk; Garamus, Vasil M.; Berton-Carabin, Claire; Nipoti, Elia; Coenye, Tom; Schwarz, Karin Journal: Food hydrocolloids Issue: Volume 65(2017) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗