1. Less is more: Limited fractionation yields stronger gels for pea proteins. (March 2021) Authors: Kornet, Remco; Veenemans, Justus; Venema, Paul; van der Goot, Atze Jan; Meinders, Marcel; Sagis, Leonard; van der Linden, Erik Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level. (May 2020) Authors: Hinderink, Emma B.A.; Kaade, Wael; Sagis, Leonard; Schroën, Karin; Berton-Carabin, Claire C. Journal: Food hydrocolloids Issue: Volume 102(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Physical and oxidative stability of food emulsions prepared with pea protein fractions. (July 2021) Authors: Hinderink, Emma B.A.; Schröder, Anja; Sagis, Leonard; Schroën, Karin; Berton-Carabin, Claire C. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 146(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface. Issue 11 (14th October 2016) Authors: Berton‐Carabin, Claire C.; Schröder, Anja; Rovalino‐Cordova, Ana; Schroën, Karin; Sagis, Leonard Journal: European journal of lipid science and technology Issue: Volume 118:Issue 11(2016) Page Start: 1630 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition. (December 2019) Authors: Hinderink, Emma B.A.; Münch, Katharina; Sagis, Leonard; Schroën, Karin; Berton-Carabin, Claire C. Journal: Food hydrocolloids Issue: Volume 97(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗