1. A mild hybrid liquid separation to obtain functional mungbean protein. (15th January 2022) Authors: Yang, Qiuhuizi; Eikelboom, Elise; van der Linden, Erik; de Vries, Renko; Venema, Paul Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Biomedical applications of solid-binding peptides and proteins. (April 2023) Authors: Alvisi, Nicolò; de Vries, Renko Journal: Materials today bio Issue: Volume 19(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chitin nanowhiskers with improved properties obtained using natural deep eutectic solvent and mild mechanical processing. Issue 9 (25th April 2022) Authors: Nguyen, Huy Vu Duc; de Vries, Renko; Stoyanov, Simeon D. Journal: Green chemistry Issue: Volume 24:Issue 9(2022) Page Start: 3834 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Controlling the Hierarchical Assembly of π‐Conjugated Oligoelectrolytes. Issue 16 (19th July 2018) Authors: Zheng, Tingting; Feng, Huanhuan; van den Broek, Johanna M.; Rahimi, Khosrow; Kuehne, Alexander J. C.; de Vries, Renko; Sprakel, Joris Journal: Macromolecular rapid communications Issue: Volume 39:Issue 16(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions. (April 2017) Authors: Corstens, Meinou N.; Berton-Carabin, Claire C.; Kester, Annemarie; Fokkink, Remco; van den Broek, Johanna M.; de Vries, Renko; Troost, Freddy J.; Masclee, Ad A.M.; Schroën, Karin Journal: Food structure Issue: Volume 12(2017) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Issue 10 (3rd July 2017) Authors: Corstens, Meinou N.; Berton-Carabin, Claire C.; de Vries, Renko; Troost, Freddy J.; Masclee, Ad A. M.; Schroën, Karin Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 10(2017) Page Start: 2218 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review. Issue 10 (3rd July 2017) Authors: Corstens, Meinou N.; Berton-Carabin, Claire C.; de Vries, Renko; Troost, Freddy J.; Masclee, Ad A. M.; Schroën, Karin Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 10(2017) Page Start: 2218 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Limited changes in physical and rheological properties of peroxidase-cross-linked apo-α-lactalbumin after heat treatment. (May 2017) Authors: Saricay, Yunus; Wierenga, Peter A.; de Vries, Renko Journal: Food hydrocolloids Issue: Volume 66(2017) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Loss of bottlebrush stiffness due to free polymers. Issue 38 (7th September 2016) Authors: Storm, Ingeborg M.; Kornreich, Micha; Voets, Ilja K.; Beck, Roy; de Vries, Renko; Cohen Stuart, Martien A.; Leermakers, Frans A. M. Journal: Soft matter Issue: Volume 12:Issue 38(2016) Page Start: 8004 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Microstructural changes during alkali- and heat induced gelation of konjac glucomannan. (May 2021) Authors: Zhang, Tao; de Vries, Renko; Xu, Xiaoqi; Xue, Yong; Xue, Changhu 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) ↗