Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

por Feng, Jilu, Schroën, Karin, Guyot, Sylvain, Gacel, Agnès, Fogliano, Vincenzo, Berton-Carabin, Claire C.
Publicado 2023

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

por Duque‐Estrada, Patrícia, School, Eefje, van der Goot, Atze Jan, Berton‐Carabin, Claire C
Publicado 2019

Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence

por Hinderink, Emma B. A., Berton-Carabin, Claire C., Schroën, Karin, Riaublanc, Alain, Houinsou-Houssou, Bérénice, Boire, Adeline, Genot, Claude
Publicado 2021

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

por Estrada, Patrícia Duque, Berton-Carabin, Claire C., Schlangen, Miek, Haagsma, Anniek, Pierucci, Anna Paola T. R., van der Goot, Atze Jan
Publicado 2018

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices

por Duque-Estrada, Patrícia, Berton-Carabin, Claire C., Nieuwkoop, Matthijs, Dekkers, Birgit L., Janssen, Anja E. M., van der Goot, Atze Jan
Publicado 2019